Rhubarb Tart

Preparation info
  • Serves


    • Difficulty


Appears in

By Gary Rhodes

Published 1999

  • About

Rhubarb is native to northern Asia, and did not reach Britain until the sixteenth century. It was used medicinally at first, and was not valued as a food until at least the eighteenth century.

Home-made fresh fruit tarts are so seductive, the juicy fresh fruits sitting on top of a good home-made pastry cream – crème pâtisserie in French – in a crisp pastry case. They really are very special to eat. For rhubarb I like to use sweet shortcrust pastry. This gives the crumbly text