A sure sign of the spring food garden is an abundance of rhubarb. In fact we had so much last year, that a whole bag went undiscovered in the back of the freezer and we found it when tidying up to prepare for this year’s harvest. This delicious tart is one of the results.
Stew at least 4 cups (1l) of chopped rhubarb with sugar to taste (we like ours tart, no pun intended) and cool. Eat as is, or to make this tasty tart, preheat oven to 375F . On a sheet of parchment, roll out one sheet of puff pastry to about 12″/30cm. Place on cookie sheet. Put rhubarb in the centre and turn in edges to lap over filling and contain it, leaving top open. Brush pastry with a beaten egg and bake for about 30 minutes or until golden. We served ours with a spoonful of plain fat free yogurt, sprinkled with a little cinnamon.
Love the coffee mug? It’s from Krysta Oland’s Morning Sun Pottery.