How To Cook Rhubarb Tart
Line a 23cm pie plate or dish with pastry.
How to cook rhubarb tart. Bake at 400 until rhubarb is just tender but still holds its shape about 10 minutes. Remove with a slotted spoon reserving cooking liquid. Combine sugar and flour.
Ensure that some pastry hangs over the edge of the dish. Let the tart cool and serve on its own or with fresh cream or custard. Preheat oven to 230 degrees c.
Preheat oven to 180 degrees c. Once the sugar has dissolved add the rhubarb and simmer for 5 mins. Transfer reserved cooking liquid to a.
Lay the rhubarb in the pastry base and sprinkle with the sugar. Cut the rhubarb into 10 5cm batons using pieces that are roughly the same width. Put the vanilla pod sugar lemon juice and 300ml water or enough to just cover the rhubarb in a wide frying pan or shallow casserole set over a low heat.
You can wash some egg on the surface to create a glossy look when cooked and also sprinkle some sugar on top for taste and effect. In a medium bowl combine sugar flour and nutmeg. Combine orange juice honey and amaretto.
Spread rhubarb evenly over the base of the pastry case. Place rhubarb tart into a pre heated over at 180 c 350 f for 45 minutes to 1 hour.
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