Rhubarb Tart with Cream

Name: Rhubarb Tart with Cream (Tarte à la rhubarbe à la crème)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: For four people
Cuisine: French
Ingredients: 600 g (1 lb 5 oz) rhubarb, weighing about 400 g (14 oz) when trimmed and peeled; 170 g (6 oz) caster sugar; zest of ½ lemon, chopped; 150 g (5¼ oz) sweet flan pastry; 3 tablespoons double cream, chilled; 2 cloves, crushed

Tarte à la rhubarbe à la crème

Preparation info

For
four
people

Difficulty
Easy
Ready in
1 hr

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

600 g (1 lb 5 oz) rhubarb, weighing about 400

Europe
France
Stew
Pie
Dessert
Vegetarian

Method

Cut the trimmed rhubarb into pieces 15 cm (6 in) long and peel off the stringy bits. Then slice as thinly as possible.
Put the rhubarb into a saucepan with 160g (5½ oz) sugar, seal tightly and let it stew gently for 10 minutes. Take off the lid and put the pan over brisk heat, stirring with a wooden spatula until all the moisture has evaporated and the rhubarb