Posted By Kimberly Turner on May 8, 2014 in Baking, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Desserts, Featured, Fruit, Fruit & Vegetables, Holidays & Events, How To Cook, Mother's Day, Pie & Tart Recipes, Rhubarb, Sweets, Vegetarian | 0 comments

My Mother is choosing what she would like us to make for Mother’s Day this year, and one of the treats Mom is looking forward to is Rhubarb Tarts.

So tangy, sweet and fresh tasting, you will always find room for one more.

How to Bake Rhubarb Tarts:

Perfect for an elegant dessert, served with a dollop of whipped cream or crème fraîche and a mint leaf or a fresh, little berry on top.

Type: Dessert Recipe

Prep Time: 20 min
Maceration Time: 20 min
Cook Time: 30 – 40 min
Cool Time: 40 min
Tart Shell Bake Time: ~ 8 – 12 min
Yield: ~ 3 – 4 cups cooked rhubarb filling; enough to fill 24 tart shells

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

• 24 baked tart shells – purchased or homemade crust
• 5 cups fresh rhubarb – diced
• 1-3/4 cups sugar
• 1/4 cup cornstarch
• 1/4 cup tapioca
• few drops fresh lemon juice
• dash salt
• 1 1/2 tbsp butter
• 1/2 cup water

Instructions:

1. In large sauce pan, measure 1/2 cup water and add in rhubarb, lemon juice and salt.
2. Combine well and allow to stand for at least 20 min, as juices flow from the rhubarb. Stir every 5 min.
3. Place sauce pan on medium heat and slowly bring mixture to boil, stirring frequently, until rhubarb is very tender. Remove from heat and allow to cool at room temperature.
4. Add tapioca and sugar to cooled mixture and combine well. Allow to stand for 10 min.
5. Return mixture to heat, on medium, bringing the filling to a gradual boil, stirring constantly. When it reaches the boil, and starts to thicken, cook for another 30 to 40 sec.
6. Remove from heat and stir in butter until it melts. Allow to cool to just above room temperature. If you prefer a brighter color, a few drops of red coloring may be stirred in at this time.
7. Fill tart shells with filling.

These pretty tarts are delightfully flavorful and can be served with toppings of your choice, and a berry or mint leaf.

Once you have learned how to make Rhubarb Tarts, you will likely make them often as people will request more & more.

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:

• IngridTurnerToday.com

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I hope you enjoy this Mother’s Day Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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