It’s official. I like rhubarb. Or at the very least I like raspberries enough that they cover up the taste of rhubarb.
I guess I should make a couple of other things with rhubarb before I profess my undying love for it. Someone on Flickr just commented that it’s good in an apple pie. I think I’m willing to try that. But I won’t be baking a strawberry rhubarb pie for myself anytime soon. I think I’m opposed to mushy strawberries.
At any rate, this is the second raspberry and rhubarb tart I’ve made and they’ve both been pretty delicious. I’ll even go so far as to say I think they’re more delicious than plain raspberry tarts and pies.
You probably want a recipe for this tart. But I can’t really give you one as I didn’t really use one. Make this like you would any other pie. Or follow the very, very loose directions below.
Start with a double batch of pie dough. Preferably homemade. But you can use premade dough if that’s what you do. Roll the dough to the appropriate size for your pie or tart pan. Line the pie or tart pan with one of the pieces of dough.
Toss the rhubarb (3 peeled stalks of it, chopped into 1/2″ pieces) and raspberries* with lots of sugar, a bit of arrowroot powder, a hint of cinnamon, an even smaller hint of nutmeg and a dash of lemon juice. Pour these into the dough lined pie or tart pan, dot the filling with a touch of butter and top with the second piece of rolled pie dough (or in my case, arrange the star shaped pieces of pie dough over the filling). If you use a solid piece of dough, cut a few slits in the top so that steam can escape while baking. If you don’t do this, you might have a soggy top crust.
Bake at 350 degrees until golden brown.
*Sorry, but I really don’t know how many raspberries I used. Maybe 2 cups?