Comments on: rustic rhubarb tarts

By: Jade

Jade — Thu, 10 Nov 2011 03:11:02 +0000

Wow I’m late to this party…

I’ve tried rhubarb a few times cooked, but it never tastes right to me. For me rhubarb should be fresh picked and dipped in sugar.

But it may be time to try again, these look yummy.

By: Melen

Melen — Mon, 08 Aug 2011 08:10:47 +0000

I made these while in Canada and they were so good. But now that I am back in Taiwan I cannot get rhubarb anywhere! I am thinking that cranberries might work as a substitute. A similar tartness. Blueberries are too expensive here. I have a lot of other fruit options (mango, apple, etc.) but I am not sure what would be the best substitute. Any suggestions?

By: Honeymoon Kitchen

Honeymoon Kitchen — Fri, 08 Jul 2011 19:30:37 +0000

WOW these were GOOD! I am not a good baker at all, I just don’t have that touch or attention to detail, so when I do attempt it, I assume it won’t work. But these did! I love the corn flavor in the crust. Has anyone thought of any other fillings, maybe even savory, that might work with it?

By: Chloe

Chloe — Sat, 28 May 2011 17:58:15 +0000

Best tarts ever. Made them last week for the first time, and have just made a double batch today. Soooo good! I love the pastry, but the filling is good enough to eat on its own. I could also imagine pouring the compote over vanilla ice cream.

By: Kat

Kat — Thu, 26 May 2011 13:20:39 +0000

Finally made these, and they’re so good! I halved the sugar in the compote to no ill effect. Thanks!

By: Sarah

Sarah — Sat, 07 May 2011 20:42:21 +0000

I’m just eating one fresh from the oven and it’s delicious! I didn’t have any cream so just used water, and because I’m lazy I chucked the whole egg in instead of just the yoke, but it still tastes good :) The cornmeal gives it a lovely texture too, will definitely be making these again (and hopefully next time having some cream to pour over too!)

By: sara

sara — Wed, 30 Mar 2011 01:19:34 +0000

I grew up only eating rhubarb raw dipped in sugar (and running around half naked with the leaves on my head pretending I was a fairy, but that’s another story). My planting now is a cutting from my grandmother’s and, I suspect from my great-grandmother before that. I love rustic tarts and will definitely try this with this year’s bounty & let you know my results. I love the corn flour addition!

By: Sherry

Sherry — Sun, 26 Sep 2010 16:50:28 +0000

I just made this, I was a little doubtful on the crust but it was really really good! I used 2 cups all purpose instead of the corn flour, but other than that, I followed it exactly. PERFECT!! Thank you!

By: Vidya

Vidya — Mon, 23 Aug 2010 07:25:55 +0000

I had rhubarb sitting in my fridge for two weeks, and finally got the time to make these a couple of nights ago. For the crust, I used polenta and ground it finely in my food processor. I used that and a bit of sorghum flour as a substitute for corn flour. Sorghum doesn’t have gluten either, and I mixed it with the ground polenta so it was still brilliantly yellow. The compote was great, but I reduced the sugar by a lot. The only other time I cooked with rhubarb, I followed the amount of sugar in the recipe and ended up with super sweet jam, instead of the tangy compote I was after. This time, I erred on the side of caution and used half a cup of light brown sugar, which ended up being the perfect amount. I think it’s my local rhubarb, it must be less sour, and I also had half a cup less than what was called for, so it evened out.

By: Me_inChicago

Me_inChicago — Wed, 23 Jun 2010 11:48:56 +0000

Bought the rhubarb and can’t find corn flour to save my life….even in a big city like Chicago. Have checked numerous store in person, including Whole Foods, Dominicks and other stores in the area. Darn. Any suggestions?