Rhubarb is a summer to autumn food. Â The plant grows in temperate climate, it produces large green leaves on thick stems. Â The parts used in the kitchen are the stalks. Â Apparently, the leaves are toxic and are most often used for compost and in natural home made preparatation against some garden insect pests.
To prepare rhubarb, first cut off the leaves and discard and was the stalks. Â Cut each end of the stalk. Pull on the sting that comes from the sides of the stalk if any and discard too.
For a rhubarb tart for about 8 people.
Ingredients:
- 1 shortcrust pastry
- 1 bunch of rhubarb stalks
- 1 egg
- 2/3 cup brown soft sugar
- 1/2Â cup of cream (if ou don’t have cream, you can use milk)
Method:
- Preheat oven to 180 °C.
- Roll the shortcrust pastry and place in the tart tin.
- Cut the rhubarb stalks in sections 1/2 centimetre to a centimetre long and place on the pastry.
- Mix egg, cream  and sugar and pour over the fruits.
- Bake until the crust is golden brown.
