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rubarb tart

curly from cork · 2010-04-18 20:53:01

just wondering when making a tart would you cook the rubarb first and put it into the tart strained of juices and then add sugar. or should i put it in uncooked and then add sugar ? would like a crispy pastry base ( if possible obviously ) thanks !

18-04-2010 8:53pm

#1

curly from cork

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just wondering when making a tart would you cook the rubarb first and put it into the tart strained of juices and then add sugar. or should i put it in uncooked and then add sugar ? would like a crispy pastry base ( if possible obviously )
thanks !

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Comments

#2 18-04-2010 9:20pm

Magic Monkey

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The first way. For pies, you can toss the uncooked rhubarb pieces with sugar in a colander which will drain some of the juices.

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#3 18-04-2010 9:58pm

Acoshla

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I'd always make it with the rhubarb raw, never even heard of doing it cooked first Would it not just be like mushy rhubarb stew inside it?

I chop the rhubarb and mix it with some cornflour, then put it into the tart and add the sugar. There is so much juice in the rhubarb that your pastry base will not be crispy but that's not bad or wrong, the edges are lovely and crispy and dry anyway so it evens out.

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