I am sure many of you have one…or at least know somebody who does. You know…that huge patch of rhubarb growing in the corner of the garden. To me, the sight of rhubarb poking out of the ground is a sure sign of spring. Rhubarb is fantastic for several reasons…at the top of my list is its resilience to my sometimes poor garden tending skills (watering and weeding can be such a chore). In fact, I am pretty sure Matt has mowed over it several times and it continues to thrive. That’s another reason why I love it…you get a lot of it-which leads to my favorite thing about rhubarb….
Obviously…its ability to be whipped into something sweet and delicious. Strawberry rhubarb pie, anyone?
In my search for a new way to use this year’s abundance of rhubarb, I came across a most interesting discovery.
A rhubarb custard tart.
The crust is a simple concoction of oats, pecans, sugar, and butter.
I intended on posting this recipe much sooner, so hopefully you can still get your hands on some fresh rhubarb. This dessert is well worth making and is an interesting new way to use an abundant springtime ingredient.
- 1 cup rolled oats
- 1 cup pecans
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 4 cups rhubarb, chopped
- 1/4 cup sugar
- 2 tablespoons water
- 6 egg yolks
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
- Rhubarb Puree (see above)
- 5 tablespoons butter
- red icing gel (optional)
- Preheat oven to 325 degrees.
- Lightly grease a 9 inch tart pan.
- Whirl all ingredients in a food processor or blender until crumbly.
- Press into the bottom of a tart pan, working crust up the sides.
- Bake for 10 minutes or until crust begins to lightly brown.
- In a large pan over medium-high heat, bring rhubarb, sugar, and water to a boil.
- Reduce heat and cook until rhubarb has cooked down.
- Let cool slightly, then puree mixture in a food processor or blender until smooth. Set aside.
- In a sauce pan combine egg yolks, sugar, lemon juice/zest, and rhubarb puree-whisk constantly.
- Add butter and continue to whisk constantly until butter has melted completely. If you want a more rhubarb-colored tart, add a small amount of red food coloring.
- Pour custard into previously bake tart crust.
- Bake at 350 degrees for 20-25 minutes, until the center is just set when jiggled.
- Cool tart completely before refrigerating.
- Refrigerate at least one hour before serving.