Ingredients
frozen puff pastry sheets
small ovenproof tart shapes
10 rhubarb stalks
raw sugar (to taste)
Method
1. Cut pastry to fit the shapes.
2. Blind bake the pastry shapes.
3. Wash the ten rhubarb stalks well and cut into 4cm/1%26frac12;in slices.
4. Place the rhubarb in stainless steel saucepan (don t add water) and add raw sugar, enough to suit your taste. Shake the saucepan.
5. Cook the rhubarb with lid on stirring occasionally until the rhubarb is just soft.
6. Place into the tart shells hot or nippy, add cream and enjoy.
Orignal From: Rhubarb tarts
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