From EatingWell: May/June 1996
Making a thick puree with some of the rhubarb gives this out-of-the-ordinary tart intense color and flavor.
- 9 cups (about 3 pounds) finely diced rhubarb, (1/4-inch dice), divided
- 1 1/4 cups sugar
- 2 tablespoons finely chopped orange zest, (see Tip)
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1/4 cup canola oil
- 2-3 tablespoons ice water
- To make the filling: Combine 6 cups rhubarb, sugar and orange zest in a wide heavy-bottomed saucepan. Bring to a boil, then reduce the heat to low and simmer gently. Cook, stirring often to prevent scorching, until the puree has reduced to about 1 2/3 cups, 40 to 50 minutes. Transfer the puree to a bowl and let cool to room temperature.
- To make the crust: Position rack in lower third of oven and set a large baking sheet on it; preheat to 400°F. Lightly oil a 10-inch removable-bottom tart pan or coat it with nonstick cooking spray; set aside.
- Stir together flour, sugar and salt in a medium bowl. Melt butter over low heat in a small saucepan. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour the butter into a small bowl; stir in oil. Using a fork, slowly stir the butter-oil mixture into the dry ingredients until the mixture is crumbly. Gradually stir in enough ice water so that the dough holds together and is not at all crumbly. Press the dough into a flattened disk.
- Place two overlapping lengths of plastic wrap on the work surface. Set the dough in the center and cover with two more overlapping sheets of plastic wrap. With a rolling pin, roll the dough into a 14-inch circle. Remove the top sheets and invert the dough into the prepared tart pan. Gently press the dough into the pan. Remove the remaining plastic wrap. Fold in the overhanging edge of the crust to form a sturdy edge, patching any thin spots with scraps.
- To assemble and bake the tart: Combine the raw and cooked rhubarb and spread in the crust. Place the tart pan on the preheated cookie sheet and bake for 35 to 40 minutes, or until the crust is golden and the filling bubbles at the edges. Let the tart cool to room temperature before serving.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the puree (Step 1) for up to 2 days.
- Tip: To remove citrus zest: Use a vegetable peeler to easily remove strips of the outer skin (zest), leaving the bitter white pith behind.
Per serving: 255 calories; 9 g fat (2 g sat, 4 g mono); 4 mg cholesterol; 45 g carbohydrates; 3 g protein; 3 g fiber; 79 mg sodium; 419 mg potassium.
Nutrition Bonus: Vitamin C (20% daily value), Folate (17% dv).
Carbohydrate Servings: 3
Exchanges: 1 fruit, 2 other carbohydrate, 2 fat
More From EatingWell
An outstanding salad dressing can take your salad from ho-hum...
Fresh seasonal produce offers plenty of reasons to try one of...
Turnips are a root vegetable with purple-white skin and a...
A piping-hot bowl of soup makes a delicious dinner and an...
Instead of ordering takeout tonight, try an easy chicken stir...
Whether you’re eating chickpeas in a salad, pasta dish or...
Pass on store-bought snacks that are loaded with fat and...
Vegetables are one of the healthiest foods you can eat,...
Our healthy low-carb desserts are delicious ways to end your...
Boneless chicken thighs can take plenty of cooking without...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- May/June 1996