How to make a simple rhubarb and puff pastry tart

‘Forced’ rhubarb, with no air miles attached, is now in season. Go grab some

Most imagine it’s a fruit, but rhubarb is actually a vegetable

Most imagine it’s a fruit, but rhubarb is actually a vegetable

 

Eating seasonally is an important aspect of contemporary food culture, though many people still ignore the fact there is a specific time and place for fruit and vegetables. We are much more used to popping in to the supermarket and grabbing avocados or strawberries in January and not really thinking about the ecological effects of everyday eating habits.

However, one unseasonal vegetable has just landed. It’s local and has no added air miles attached. Rhubarb which has been “forced” (or grown in the dark under pots) is now available even though the actual season for rhubarb is much later in the year.

Most imagine it’s a fruit, but rhubarb is actually a vegetable. The next time you get a chance, taste a little bit raw. Its acidic taste will remind you of wood sorrel (another of my favourite wild herbs).

The real reason we forget rhubarb is a vegetable is that it's rarely eaten as a vegetable. Can you recall a time you ever did? Poached rhubarb pairs does pair wonderfully with fish. Perhaps the next time you’re having monkfish, you should try it with some ginger poached rhubarb (ginger and rhubarb is a classic pairing, like tomato and basil). Or how about langoustines with sweet and sour rhubarb? Simply poach rhubarb pieces in white wine and serve with some grilled langoustines or prawns.

A simple rhubarb and puff pastry tart

The classic rhubarb tart is probably my go-to choice of dessert at this time of year. If you buy ready-made puff pastry, then this one is super simple.

Place 500g of chopped rhubarb in a pot with 250g of sugar and 125ml of water. If you want, add ginger, but I prefer dillisk for a more Irish feel. Stew until the rhubarb is soft and then remove from the heat.

Roll out your pastry and grease a tart tin or baking tray with sides . Line the tray with the pastry and pour in the rhubarb.

Bake for 15-20 minutes at 170 degrees until the pastry is golden brown.

Serve with loads of whipped cream. 

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
GO BACK
Error Image
The account details entered are not currently associated with an Irish Times subscription. Please subscribe to sign in to comment.
Comment Sign In

Forgot password?
The Irish Times Logo
Thank you
You should receive instructions for resetting your password. When you have reset your password, you can Sign In.
The Irish Times Logo
Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.
Screen Name Selection

Hello

Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
Forgot Password
Please enter your email address so we can send you a link to reset your password.

Sign In

Your Comments
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Standards. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or by filling out this form. New comments are only accepted for 3 days from the date of publication.