If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)

Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie

rubarb tart

curly from cork · 2010-04-18 20:53:01

just wondering when making a tart would you cook the rubarb first and put it into the tart strained of juices and then add sugar. or should i put it in uncooked and then add sugar ? would like a crispy pastry base ( if possible obviously ) thanks !

Options

18-04-2010 9:53pm

#1

curly from cork

Registered Users Posts: 1,550 ✭✭✭

Join Date: July 2009

Posts: 1366

just wondering when making a tart would you cook the rubarb first and put it into the tart strained of juices and then add sugar. or should i put it in uncooked and then add sugar ? would like a crispy pastry base ( if possible obviously )
thanks !

0

Comments

Options
#2 18-04-2010 10:20pm
Magic Monkey

Registered Users Posts: 1,068 ✭✭✭

Join Date: June 2002

Posts: 1013

The first way. For pies, you can toss the uncooked rhubarb pieces with sugar in a colander which will drain some of the juices.

0
Options
#3 18-04-2010 10:58pm
Acoshla

Closed Accounts Posts: 5,729 ✭✭✭

Join Date: July 2008

Posts: 5666

I'd always make it with the rhubarb raw, never even heard of doing it cooked first Would it not just be like mushy rhubarb stew inside it?

I chop the rhubarb and mix it with some cornflour, then put it into the tart and add the sugar. There is so much juice in the rhubarb that your pastry base will not be crispy but that's not bad or wrong, the edges are lovely and crispy and dry anyway so it evens out.

0