rhubarbThough rhubarb is now a spring seasonal fruit grown in Ontario, it didn’t start out that way. In fact, first known references of rhubarb have Chinese origins that date back to about 2700 B.C., though it may have actually originated in Siberia.

We love to cook and bake with rhubarb come spring, but this wasn’t always the case of this tart-tasting fruit. Up until about 200 years ago, rhubarb was mainly used for medicinal, not culinary, purposes. Now, it can almost be both – one cup of raw rhubarb has 27 calories and is a great source of calcium, vitamin C and potassium.

When picking out rhubarb for these rhubarb custard tarts, look for crisp, firm stalks, despite the fact that you might want to go straight for the ruby red pieces, rhubarb shades range from green to dark red. If you’re not going to use your rhubarb right away, be sure to wrap and refrigerate it until you’re ready to use it.

 

Rhubarb Custard Tarts

Ingredients:
1 1/2 cups all-purpose flour
6 1/2 tbsp. butter, chilled
1/2 cup icing sugar
4 egg yolks
1/2 tsp. vanilla

Filling
4 cups fresh rhubarb, cut in ½ inch pieces
1 ¼ cups granulated sugar
¼ cups all-purpose flour
2 eggs, lightly beaten
2 tbsp. melted butter
1 tsp. vanilla

Instructions:

  • In a food processor, measure butter, flour, and icing sugar, then pulse until grainy.
  • Add egg yolks and vanilla and pulse until combined.
  • Wrap dough in cellophane and chill for one hour.
  • Once chilled take small portions of dough and roll to fit size of the chosen tart shells. (I find it easiest to roll this dough to a size between two sheets of plastic wraps. Then press into a tart shell.)
  • Allow to rest in refrigerator in tart shells. 
  • Mix together the sugar, flour, eggs, melted butter and vanilla. Combine with rhubarb.
  • Place rhubarb mix in dough lined tart shells.
  • Bake at 350 F for approximately 20-25 minutes or until the pastry is golden.
  • Enjoy!

 

Image: Grant Cochrane / freedigitalphotos.net

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