Lee Valley & Veritas

Gardening Newsletter
  Volume 12, Issue 6 - June 2017  
 
Rhubarb Tart
 
I'm sure a lot of you, like me, name your desserts. Bill, Sue, Sally, whatever. It's no different than naming your baby, other than the fact that you do not eat your baby, usually. How many times have you looked at a baby and said, "I could just eat you up"? That's because the brain has a difficult time distinguishing between what is a dessert and what is a baby. Therefore, the line between saying it and actually doing it is very thin, indeed.

So it makes sense to name your desserts. Don't worry, I know you do it and it's nothing to be ashamed of. A cupcake is cute, sweet and squishy. It's basically a baby with icing hair. It'd be weird not to name it.

With that in mind I introduce you to Rhubarbablob, Ruby for short.
 
Rhubarb tart
 
Rhubarbablob is what some of you may call a rustic rhubarb tart, also known as a galette among the fancier bakers of the world. But to me, she was Rhubarbablob.

It's late spring in Southern Ontario and it is PRIME rhubarb season.
 
Making the tart
 
Every year when the rhubarb begins to grow, I make rhubarb crisps and tarts. I always promise myself I'm going to make chutney or jam instead to go with pork but I don't. I gorge myself on crisps and that little tart we've come to know as Rhubarbablob.

Good news! You can make this as difficult or as easy as you want. Better news - there's really no messing it up.

Rhubarbablob, the Rustic Rhubarb Tart
 
Ingredients:
   
Pie dough (homemade or frozen)
3 cups chopped rhubarb
1/2 cup white sugar
3 tablespoons flour
2 tablespoons brown sugar
1/4 teaspoon nutmeg
Handful of chopped nuts (pecans or walnuts)
1 tablespoon of milk
   
Instructions:
   
Preheat oven to 425°F (220°C).
Roll pie dough into a 16" circle, approximately. Place rolled dough onto a baking sheet.
Combine rhubarb, sugars, flour, nutmeg and nuts in a bowl and pour into center of dough. Fold edges of dough around rhubarb filling.
Brush dough edges with milk and generously sprinkle with sugar.
Bake for 10 minutes at 425°F (220°C). Reduce temperature to 375°F (190°C) and bake another 35 to 40 minutes.
   
Slice of rhubarb tart
 
That's all there is to it. It's a thing of beauty, the Rhubarbablob. It's sweet and cute and adorable. Now go make one and eat that baby.

Text and photos by Karen Bertelsen

Karen Bertelsen is a Gemini Award nominated television host who has appeared on some of Canada's major networks including HGTV, W Network, Slice and MuchMoreMusic. Seven years ago she started the blog The Art of Doing Stuff (www.theartofdoingstuff.com) as a creative outlet for her writing and endless home projects. The Art of Doing Stuff now receives over half a million views per month and has been featured in
Better Homes & Gardens, Style at Home and Canadian Gardening magazines.
 
 
 
 
     
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