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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.
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.
Roll the pastry out to 2.5mm thickness and cut out a base and top to slightly larger than the tart case.
Allow to rest for 2 hours.
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.
Line the tart case, fill with the rhubarb mixture and place the lid gently over the top.
Fold over the remaining pastry from the base to seal the tart.
Egg wash (2 egg yolks beaten together with an equal amount of single cream) and sprinkle with Demerara sugar or quality raw sugar.
Bake for 20 to 25 minutes at 200 degrees celcius.
Any excess pastry and filling will refrigerate well.
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