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    Dazzling Rhubarb Raspberry Tart


    Source of Recipe


    Posted by azlinda

    Recipe Link: Recipe Goldmine

    List of Ingredients




    1 lb. pink rhubarb
    1 1/4 C. raspberry jam
    1 (8- or 9-inch) shortcrust pie shell, baked blind
    1 T. confectioners' sugar

    Recipe



    Preheat the oven to 400ºF.

    Wash the rhubarb, trim the ends from the stalks, and cut them into neat 1-inch lengths. Put them into a saucepan with just 1 teaspoon of water. Put the pan on very low heat and let the rhubarb soften. As it cooks it will produce some juice. When tender - about 7 to 10 minutes - remove from the pan to a bowl using a slotted spoon to drain. Reserve the juice. Stir the raspberry jam into the rhubarb. If necessary, add a little of the remaining rhubarb juice to get the consistency you want. Pour into the pie shell. Bake for 10 minutes. Let the tart cool to room temperature. Just before serving, sift the confectioners' sugar over the surface.
    Serves 6 to 8.
 

 

 

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