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Rhubarb Tart

May 11, 2011

If you’ve never heard of rhubarb, now is the time to discover its unique characteristics and taste.  With a varied appearance in terms of color and texture, this plant consists of rootstalks that are edible and large green leaves that are poisonous.  The stalks of the rhubarb resemble those of celery but their color is a combination of green, pink and crimson red.  They are crispy and tart and are often used in pies.  Typical harvest time for regions with temperate climate is late spring April-May.  Historically, rhubarb has been cultivated in and travelled from China several thousand years B.C. to medieval Europe and to the U.S. in the early 1800s through the states of Maine and Massachusetts.  In Russia, a wild variety has been found growing for centuries along the banks of the Volga River.

Rhubarb can be used for making jams, sweet and sour sauce for Asian dishes, simple sweet compote-like sauces, fruit wines and baked goods.  Although rhubarb leaves are toxic, the roots of the plant are known for its medicinal properties.  For instance, they are said to have laxative effect on the gastrointestinal system, as well as the potential to lower blood sugar levels, among others.  Additionally, rhubarb boasts with being rich in vitamins and minerals, with a relatively high content of Vitamin K and C.


  • 1 pie shell
  • 4 cups chopped rhubarb
  • 3 tbsps butter
  • 2 eggs
  • 1.25 cup sugar
  • 3 tbsps flour
  • 1 cup heavy cream
  • 3 tsps lemon juice
  • 1/4 tsp salt

Cook rhubarb in a pan in the butter and .25 cup of the sugar on medium heat until semi-soft.  In a bowl, beat eggs, add remaining 1 cup of sugar, flour, cream, lemon juice and salt, and stir well until blended.  Spread pie crust into a pie baking dish. Arrange rhubarb pieces evenly on the bottom of the pie.  Pour batter on top and bake 20-30 mins at 350F/180C until golden brown and center begins to firm.  Let cool and serve as it is or with a scoop of vanilla ice-cream.

From → American, Spring, Sweets

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