I adore rhubarb. It brings back memories with just a whiff as I cook it in sauce or chop it for tarts. Turns out it's not a vegetable, it's a fruit! Well, according to a New York court back in the 40's, so that a vegetable tariff was avoided, as it was higher than the fruit tariff, haha.
What do you love to make with rhubarb? Please share your recipes and ideas with me!
The season for rhubarb is closing in the Northwest, so I've frantically been freezing and creating potluck items so I get my fill before it's all gone.
Here's my latest try at a quickie recipe for tartlets, my goal was to find a recipe with the flavor of pie that takes a very short amount of time :)
Here it is with photos of the outcome:
Speedy Rhubarb-berry Tartlets
For the crust:
1 package pre-made pastry dough
For the filling:
1 pound fresh rhubarb stalks, cut 1/2 inch thick
1/2 pound strawberries cut into 1/2 inch cubes
1 cup sugar
1/4 cup dark brown sugar (more if you like it sweeter)
1/4 cup all-purpose flour
1 teaspoon fresh lemon juice
1 teaspoon of grated fresh ginger
1 teaspoon pure vanilla extract
2 tbsp butter
1/4 cup milk for brushing on crust
1/4 cup Powdered sugar, for garnish
Preheat the oven to 400° F & Line a large sheet with parchment paper.
In a large bowl, toss the rhubarb, strawberries, sugar, flour, lemon juice, ginger and vanilla.
On a lightly floured surface, roll the pastry crust out to about 8-inch rounds.
Spoon about 1/2 cup of the fruit filling into the middle of the pastry round, to within 2 inches of the edge.
Fold the edge over the filling, pinching it every 2 inches or so (kids love this part!)
Add a dab of butter on the top of each tart. Lightly brush the dough with milk, then sprinkle brown sugar over each tart. Place the pan in the refrigerator to chill for 15 minutes before baking.
Bake on the center rack of the oven for 30-35 minutes, or until the fruit is bubbling and the pastry is golden brown.
Let cool and sprinkle with powdered sugar!
These are fast and easy for the whole family to take part in - enjoy!
Please share your recipes below, and I hope you have a wonderful weekend ~