I made a Rhubarb tart tonight. I haven’t done anything with the rhubarb since I made the Muffins, things have been a bit hectic, what with my son’s wedding and I have not felt much like cooking, let alone blogging.
There isn’t really a recipe, I cheated and used Jus-Rol All Butter Shortcrust pastry, mixed the chopped rhubarb with a tablespoon of cornflour & 2 tbsp caster sugar and baked it till the pastry was golden. The cornflour helps to soak up with juices from the rhubarb, so the bottom of the pie doesn’t get too soggy.
I served the tart ‘a la mode’ with a scoop of vanilla icecream.