Wednesday, 20 May 2015

Recipe- Rhubarb Tarts

I know that Rhubarb is the Marmite of the fruit world, but I love it ( love Marmite too!). It's in season right now and I'm enjoying finding new ways to cook with it- here is my recipe for Rhubarb Tarts...


Ingredients

Ready rolled puff pastry sheet, aprox 400g rhubarb, 5 tablespoons sugar (or to taste), 3 balls of stem ginger, small amount of golden syrup or honey, to drizzle

Preheat the oven to 200 degrees

Method

1) Unroll the puff pastry sheet. The sheets come self rolled in grease proof paper- so handy as you then don't need to flour your work surface. Cut into eight pieces

2) Wash the rhubarb and cut into 2cm pieces. Finely chop the stem ginger and add to a small saucepan with the rhubarb, sugar and a small splash of water

3) On a low heat, stew the rhubarb and ginger, stirring regularly so the sugar doesn't burn. After 10-15 minutes, or when the rhubarb has softened, remove from the heat and allow to cool slightly

4) Without cutting all the way through, use a knife to score a 1cm border around each pastry rectangle- this allows the edges of the pastry to rise, Prick the inner rectangles all over with a fork

5) Add a small drizzle of golden syrup or honey to each inner pastry rectangle

6)  Strain off any liquid and divide the rhubarb between the pastry rectangles, placing within the border

7) When I make these again I will beat an egg to brush the edges of the pastry to give a more golden appearance when baked. Place on a baking tray and bake for 15 minutes, or until the pastry is golden

Lovely served hot with ice cream or custard, or cold with a cup of tea. If you love rhubarb, what are your favourite rhubarb recipes?


I've now made an entire set of table ware- check out my how tos for placemats made from an up-cycled top, coasters made from old CDs and lace and napkins made from tea towels and pompom trim. Happy making and baking!

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