     |
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.
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.
Please do come back. Recipes will be updated continuously.
|
