Rustic Rhubarb Tarts

It’s market time baby, and right now that means rhubarb and asparagus overload. I’m always surprised to see many people at the market unfamiliar with rhubarb, growing up it grew in abundance throughout our backyard, so much so I thought it was a weed for many years. Clearly my tastebuds have matured since my days of making mudpies in the backyard, the taste now brings back memories of summer and running around my mom’s ever changing garden, dreaming of the days when I would have my own. I know, I was weird.

In season April – July. Rhubarb goes well with strawberries and my favourite uses for it are, tarts / pies, jam, compote/fruit butter for yogurt, ice cream or granola.

Rustic Rhubarb Tarts

• Homemade dough, aka Pâte brisée
• 3 cups chopped rhubarb (approx. 2 large stalks)
• 1/4 cup local honey
• 1 tbl water
• optional May want a pinch of cane sugar to combat the natural tartness

Simmer rhubarb, honey and water in a saucepan on medium-low heat, stirring occasionally until mixture has turned into an apple sauce like consistency.

Preheat oven to 375F, prepare a baking sheet with parchment paper. Separate dough into 6 piece, quickly roll out each piece and place onto baking sheet.

Fold/push/mush the edges of your dough to make a round shape, you’re going for the rustic, easy peasy look, not perfection.

Spoon rhubarb into the center of each tart.

Bake for 30 minutes or until dough is golden brown.

Serve while warm with vanilla ice cream.