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Rhubarb Tart

Rhubarb has a long and interesting history as a medicinal and ornamental plant. Though botanically a vegetable, it is more commonly used as a fruit. Its leaves contain oxalic acid and should not be eaten.


  • Pastry

  • 500g flour

  • 400g unsalted butter

  • 120g sugar

  • 60ml cold water

  • 2 egg yolks

  • Filling

  • 1kg rhubarb

  • 300g sugar


  • Pastry:

  • 1.

    Place the flour, butter and sugar in a food processor and mix on a medium speed. When ¾ combined, add the water and egg yolks, place on a bench and rub through.

  • 2.

    Roll the pastry out to 2.5mm thickness and cut out a base and top to slightly larger than the tart case.

  • 3.

    Allow to rest for 2 hours.

  • Filling:

  • 1.

    Wash the rhubarb well and chop into 1-inch lengths. Combine with the sugar and cook over a medium heat until thick and there is minimal moisture left.

  • Assembling:

  • 1.

    Line the tart case, fill with the rhubarb mixture and place the lid gently over the top.

  • 2.

    Fold over the remaining pastry from the base to seal the tart.

  • 3.

    Egg wash (2 egg yolks beaten together with an equal amount of single cream) and sprinkle with Demerara sugar or quality raw sugar.

  • 4.

    Bake for 20 to 25 minutes at 200 degrees celcius.

  • 5.

    Any excess pastry and filling will refrigerate well.

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