Rhubarb Tarts

Free-form tarts are my favorite way to showcase ripe fruit—they’re delicious, easy and beautiful without being precious. Here, corn flour and rhubarb are paired for both their assertive flavor and their stunning color. You can also press the dough into a fluted tart shell for a larger, more formal dessert. Or, just make the dough (without the compote) and roll into simple cookies.