Rhubarb-Tarts at their Best!
These rhubarb-tarts are sure to satisfy your taste for the
sour but sweet. Ever heard of a butter-rhubarb-tart?
ORANGE AND RHUBARB TART
Stir often, and reduce on low boil: (approx. 45 minutes)
6 cups chopped rhubarb
3 tblsp. orange zest
1 1/2 cups sugar
1 tsp. vanilla
Let cool and set aside.
Place a 10" pie crust into a pie plate.
Crimp the edges.
Combine your rhubarb puree with:
3 cups of diced raw rhubarb
Pour into your dish and bake.
350F for 45 minutes.
Serve warm with creme fraiche.
BUTTER-RHUBARB-TART
1 1/2 cups chopped rhubarb
1 egg
1 tsp. vanilla
1/3 cup brown sugar
1/3 cup corn syrup
1/3 cup butter (Not melted)
Soften your rhubarb for a few minutes with hot water. Drain well.
Add all ingredients and mix well.
Fill your tart shells to just over 1/2.
Bake at 400F for 20 minutes.

RASPBERRY AND RHUBARB TART
Spread 2 cups of chopped rhubarb into a 10" pie plate.
Sprinkle with 1 1/2 cups of raspberries.
Combine:
3 eggs plus 1 egg yolk
2/3 cup sugar
1/2 cup whipping cream
1 tsp. vanilla
Mix well, and top your fruit mixture.
Bake at 350F for 25 minutes until firm.
Top with a scoop of vanilla ice-cream!
RHUBARB-TORTE
Crust
1 cup crushed graham crackers
2 tblsp. sugar
4 1/2 tblsp. melted butter
Mix and pat down well into a 9 x 9 pan. Save a
little bit of crumb mixture for sprinkling on
the top.
Bake at 350 for 10 minutes, and let cool.
Saucepan
1/3 cup water
1 1/4 cup sugar
3 1/2 tblsp. cornstarch
1 tsp. vanilla
4 cups chopped rhubarb
Mix water, cornstarch, sugar and rhubarb. Stir until
thickened on medium heat. Reduce heat and simmer for 3
minutes.
Spread on the cracker crust, and let cool.
Mix
1 1/3 cups miniature marshmallows and 1 cup
cool whip. Spread over cooled rhubarb.
According to directions, mix up a small size
box of vanilla instant pudding. Spread over the
cool whip and marshmallows.
Sprinkle with some graham cracker crumbs and
refrigerate.

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