I bought a bag of frozen cut rhubarb last week and threw it in the freezer for that ‘rainy day’. You know that late afternoon or early evening when you think…I feel like a hot fruit dessert tonight and you look at the fruit bowl, and think better of it!
Frozen fruit (and canned fruit) are great items to have in the pantry and I usually keep a variety of frozen fruit in the freezer. During the winter season where fresh fruit is more expensive, it is a good alternative. You can use combinations of berries with fresh or canned fruit – I often use a couple of peeled and chopped Granny Smith apples which are around most of the year, and then heap a good cupful of berries on the top!
Fruit Crumble is a favourite at our house – and I think this new recipe is going to become another requested dessert now too.
For this very easy Rhubarb Tart, I defrosted 450g of frozen rhubarb, and one sheet of ready rolled sweet pastry.
Preheat the oven to 180°c
Line a pie dish with a sheet of ready rolled sweet pastry
- 450g sliced rhubarb
Spread the rhubarb evenly into the pastry lined pie dish.
- 200 grams caster sugar
- 5 tbsp plain flour
- 1 tbsp melted butter
- 1 pinch nutmeg or cinnamon
- 2 eggs, beaten
Mix all the other ingredients well and pour over the rhubarb.
Bake in a preheated oven 180°c for 4-45 minutes until the filling has set.
And that is all there is to it!
This is a truly easy and delicious tart – I served it with a thick custard.
The pastry was crisp, and the topping was like a cake filled with rhubarb 🙂
(You could make this with apples too)
Happy baking xx