Fresh rhubarb cooked in butter and brown sugar, on filo pastry

Preparation info
  • Yield:


    Servings, each with 4 to 5 ounces of fruit
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient
50-60, approximately 1500-1800


  • Wash and dry the rhubarb.
  • Cut off the top 1 inch of each stalk of rhubarb.
  • Cut each stalk into 2¼ inch lengths ½ inch thick. You will need approximately 30 pieces cut this size for each tart.
  • Set aside the cut fruit, covered with a damp paper towel, until ready to assemble the tart.

Preparing th