From the potager to the plate! Don't panic if you have too much rhubarb in the garden, make a delicious rustic tart, no leftovers guaranteed!
Ingredients:
- Around 6 stalks of rhubarb
- 1 pâte sablée
- 3 to 4T rapadura, muscovado, coconut sugar
- 1t vanilla essence (optional)
Method:
Preheat the oven to 180°C
Wash & trim the stalks, cut into about 2 to 3cm slices. Place in a large bowl, sprinkle with the sugar and stir lightly to evenly coat the pieces of rhubarb. Leave to stand.
In the meantime, roll out your pastry, as it's rustic, no need to go for the perfect round ;)
Transfer the pastry to a baking sheet, and cover with the rhubarb leaving a few centimetres around the edges. Fold them over and bake at 180°C for about 25-30 minutes.
Enjoy warm with vanilla ice-cream or at room temperature.
From the veggie garden ;)
