Rhubarb-Tarts at their Best!
These rhubarb-tarts are sure to satisfy your taste for the sour but sweet.
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.
BUTTERY RHUBARB TARTS 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.
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!
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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