Recipe: Rhubarb Tart

It’s rhubarb season. There’s plenty to be found in the supermarkets at the moment. My friend Bríd gave me a huge bag of it from her garden so I’ve been busy making all the rhubarb-y things I can think of. Here is my recipe for rhubarb tart.

Recipe: Rhubarb Tart

Ingredients for Filling:

• 5-6 stalks of fresh rhubarb
• 5 tablespoons of sugar
• 100ml water
• 350g shortcrust pastry (ready to roll or homemade)

Ingredients For pastry:

• 250g plain flour
• 100g dairy free margarine
• 2 – 3 tablespoons water

Method:

If you are using ready to roll pastry you can skip straight to step 6.

1. Preheat oven to 180C/ 350F /Gas4/ 170C fan oven.
2. Sieve flour into a bowl.
3. Cut the margarine into cubes and rub into the flour with your fingertips until it resembles fine breadcrumbs. Add the water to form a firm dough.
4. Knead on a floured surface for 1 minute.
5. Wrap in cling film and chill while you prepare rhubarb.
6. Wash rhubarb carefully and chop into 2cm chunks. 
7. Put in a saucepan with the water and cook for about 3-4 minutes until beginning to soften. Drain well and leave aside.
8. On a floured board, halve the pastry and roll out one half.
9. Line a greased oven-proof plate or flan dish with pastry. Add in the rhubarb.
10. Sprinkle over the sugar. I used 3 tablespoons of sugar and this was fine but a little sour, so add more if you like it sweeter. 
11. Roll out the other half of the pastry and drape over the top. If using a plate, trim around the edges with a butter knife.
12. Press along the edges with a fork to seal it. Pierce the top numberous times with  a fork. 
13. Pop in the oven for 25-30 minutes until golden on top.

Serve with your favourite custard or vanilla dairy-free ice-cream.