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Fresh rhubarb cooked in butter and brown sugar, on filo pastry
Preparation info
- Yield:
12
Servings, each with 4 to 5 ounces of fruit - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Name of ingredient |
Method
- 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.