Rhubarb is a treat of the early spring, and my CSA was generous with it this year. While it’s long gone from the farm-stand, I kept a bit in my refrigerator, and produced amazingly good and easy rhubarb tarts.
You will need baked tart shells. You could make your own, but if you want to be lazy, look for small (2 to 3 inch) tart shells, either pre-baked or frozen. If frozen, bake them blind, and let them cool. You can find tart shells at grocery stores, big box stores like Target, food service stores like GFS, or even from Amazon.
Then all you need to do is to cook some rhubarb into a stiff compote, fill the tart shells, garnish with a bit of whipped cream, and serve! These easy rhubarb tarts are delicious. Treat yourself!
cook filling
Chop rhubarb – 1 pound rhubarb stalks will yield about 3 cups chopped. Put the chopped rhubarb, sugar, cornstarch, and cardamom in a small saucepan. Cook over medium heat, stirring occasionally, until the rhubarb breaks down; about 5 minutes. Set aside to cool, and then refrigerate.
Note: the filling may be made ahead of time and stored up to 3 days in the refrigerator.
assemble the tarts
When ready to serve, divide the filling among 12 tart shells. Top with whipped cream.
Easy Rhubarb Tarts
Ingredients
FOR THE FILLING
- 1 lb rhubarb, chopped (makes about 3 cups)
- ½ cup granulated sugar
- 1 Tbsp cornstarch
- ½ tsp ground cardamom
FOR THE TARTS
- 12 2-inch tart shells, baked and cooled
- whipped cream
- fresh mint leaves (optional)
Instructions
- Chop the rhubarb – 1 pound rhubarb stalks will yield about 3 cups chopped rhubarb.
- Put the chopped rhubarb, sugar, cornstarch, and cardamom in a small saucepan. Cook over medium heat, stirring occasionally, until the rhubarb breaks down: about 5 minutes.
- Set aside to cool, then refrigerate at least 2 hours and up to 3 days.
TO ASSEMBLE THE TARTS
- Divide the chilled rhubarb compote among the tart shells. Top with whipped cream, add a mint leaf if desired.