I’ve never had rhubarb before today!
It’s always interested me, mostly because of the color and the fact that it’s usually paired with strawberries (because they’re in season at the same time, not because they have a similar taste, which they don’t). Rhubarb is actually very tart. I had to sweeten this dessert with a bunch of sugar before being able to eat it. In the end we all loved it, especially topped with strawberry ice cream.
I was amazed by how much the rhubarb change from cooking. I added no water to the mixture, but liquid released from the rhubarb and it cooked in it. The rhubarb also fell apart and turned into a big mush, perfect for filling the free form tart with!
- 3 stalks rhubarb
- 1/3 cup sugar (I used brown sugar. The color would be prettier with white)
- 1 teaspoon vanilla extract
- 1/2 recipe flaky pie or tart dough (you can freeze the other half!)
1. Preheat oven to 375 degrees
2. Compote: In a saucepan, combine chopped rhubarb, sugar, and vanilla. Cook over medium heat until the rhubarb starts to break apart and liquid comes out. Taste, and add sugar as needed.
3. While compote is cooking, split dough in half. Roll each half into rounds. Refrigerate until ready.
4. Spoon compote to middle of each tart. Fold the edges of the tart over the compote around the entire border.
5. Sprinkle each tart with a teaspoon of sugar for extra sweetness.
6. Bake for 20 minutes, or until the crust turns golden brown.
7. Serve warm or at room temperature. It’s better with ice cream on top!