Rhubarb Tart and Trivia - with a Twist

This is rhubarb season and ours is growing like a weed with all the rain. I made a few lovely rhubarb tarts over the past week and I must say there's great satisfaction to be had in making something that's picked fresh from the garden - from veg plot to fork in about an hour! We have these rhubarb stools in their present bed near the house, beside a high stone wall, for the two years. As this is their third year in this plot, according to the anorak's guide to rhubarb, we should consider dividing and replanting next year.

I discovered this strange lotus-like bud growing in the middle of one of the plants last week, and on asking hubby and Google, it seems it is a flower bud. This will have to be nipped in the bud, literally and metaphorically, as it will leach all the energy that should go into the stalks. It doesn't seem to mark the end of its life, but is a feature of mature plants so probably needs replanting next year.

It is a fascinating plant as it thrives on repeated frost exposure - no problem there so - and it can be forced to grow out of season either in the ground using a forcer pot, or as I used, an upturned bucket. This gives small leaves and pale whitish stalks, which are less acidic. They don't look very attractive, but these anaemic stalks are sweeter and more tender, thus more desirable and probably give their grower bragging rights. The redder the stalks, the more acidic and bitter the flavour. That's easily countered with plenty of sugar in the finished dish.

I always handle rhubarb with great respect as the leaves are toxic - they contain oxalic acid which is a cousin of cyanide but you would have to eat about 5kg/11lbs of leaves to get the lethal dose - which I can't imagine anyone having the will or the stamina to do! The cooked stalks are non-toxic, lucky for me or any rhubarb fans out there.



For anyone who's interested I discovered (through the miracle of Google) that contrary to my erroneous belief, you can compost rhubarb leaves. I have been dumping them with the non-compostable garden waste, but no more. They are destined for the green compost bin which has yielded a wonderfully rich dark humus-y compost now enriching our polytunnel strawberries. It is a bit home-made looking with recognisable eggshell bits and teabags throughout, but these don't seem to hinder it and the strawberries are in full flower, with the promise of a rich harvest in a couple of months.

That's enough rhubarb trivia to keep any anorak happy for some time; there is so much out there on the web that it's apparent there are plenty of anoraks abroad, much to my amazement. This link has everything you ever wanted to know about rhubarb but were afraid to ask, and I think it must come from someone who has waayyy too much free time!

Time to turn to the primary purpose of this post, the recipe for one my favourite tarts (besides apple). The twist in the tale is that I have made this one with Self-Raising flour instead of plain flour, and was pleasantly surprised that it worked very well, giving a light shortbread pastry that is subtly different from the plain flour pastry, with a biscuit-y texture. I hope you enjoy it!

RHUBARB TART

Pastry

8ozs/250gm Self-Raising Flour

4ozs/125gm butter or hard margarine (preferably butter)

1oz/25gm icing sugar

1 egg

Filling

Rhubarb stalks - about 4-6, washed and diced into 1cm/half-inch pieces

Sugar to taste

Preheat oven to 200 degrees Centigrade/350degrees Fahrenheit

Method

Using pastry attachment on food processor (I have one on my nice new Kenwood and it is still a treat, and makes great pastry!) mix flour and butter to crumbly texture.

If no processor, rub in butter to flour lightly with fingertips.

Add icing sugar
Add egg to bind and knead lightly
Roll pastry to size of pie dish on floured surface
Line base of dish
Fill with rhubarb pieces

Sprinkle liberally with sugar
Cover with pastry rolled out to size
Moisten edges of pastry and seal
Decorate top if desired - leaf or flower pattern is nice
Bake in oven until golden brown, reduce heat to 150 degrees Centigrade/300 degrees Fahrenheit after 15 mins.

Serve warm with lashings of whipped cream and enjoy with the ubiquitous nice cuppa tea!
Cool on wire rack, sprinkle with icing sugar