rustic rhubarb tart

This recipe first appeared in an earlier post, It's a Memorial Day Cook-Out, but since I just harvested and prepped about 16 cups of rhubarb from our garden, I thought I'd break it out into it's own post.

Rustic Rhubarb Tart

3 c. fresh rhubarb, peeled, and cut into 1/2” pieces and blanched**
1 refrigerated pie crust, at room temperature
1/2 c. sugar
1 Tbsp. tapioca
Fresh nutmeg
Cinnamon
1 Tbsp. butter, melted
Whipped cream and honey, for garnish

** Due to the short baking time of a tart over a pie, I was concerned with how well the rhubarb would soften in the oven, so I decided to blanche the rhubarb for a few seconds in a pot of boiling water, and then quickly into an ice bath to cool. Peeling the rhubarb also helps. Oh, and did I mention the rhubarb is from our garden?

1. Preheat the oven to 400F.

2. Place rhubarb in a small bowl and sprinkle with the half of the sugar and the tapioca. If the rhubarb is particularly tart, go ahead and add the rest of the sugar. Let rest while the oven warms and the pie crust is prepped. This will draw some water out of the rhubarb.

3. Cover a baking sheet with parchment. (Tip: a few shots of cooking spray will help hold the parchment in place on the baking sheet.)

4. Carefully roll out the pie crust onto the parchment, and repair any tears or holes.

5. Spoon the half the rhubarb onto the center of the pie crust, leaving about a two inch border from the edge. Sprinkle with a bit of sugar, cinnamon, and a few grates of fresh nutmeg. Repeat with the rest of the rhubarb, and a bit more sugar, cinnamon and nutmeg.6. Carefully start forming the pie crust into a tart around the rhubarb by folding and overlapping the edge. Brush the folded crust with the melted butter, and lightly sprinkle on a bit of sugar and cinnamon.
7. Place on the center rack of your 400 degree oven, and bake for 35-40 minutes, but start watching it after 25 minutes, until it is golden brown and delicious.
8. Remove from oven and cool before serving. Garnish with local honey and whipped cream (please, make your own if you have the time… from local heavy cream, or course!)
Enjoy!

Matt