3-6stalksrhubarb (depends on thickness of rhubarb stalks) trim leaves and discard
1 cupwater
1/2cup sugar
Instructions
Make Pastry Shell and Blind Bake
In large mixing bowl, combine flour with salt and add grated butter to coat in flour.
With a fork, stir in ice cold water to form a shaggy dough. Then with hands start to knead until dough just starts to stick together into a ball. Add a drizzle more cold water if necessary. I find this easier if I dump dough onto a clean, flat, floured surface. Once you form a dough ball, wrap tightly in plastic wrap and place in the fridge to rest for at least 30 minutes or up to 3 days. You can also freeze dough for a later time and thaw in fridge.
When ready to roll out and blind bake, preheat oven to 425°F. Roll out dough on a cleaned floured surface with a rolling pin until it fits the tart pan you are using (9-10 inch round or rectangular). A little overhang is easily trimmed off by rolling the rolling pin overtop of tart pan. Prick bottom of dough with a fork to prevent dough from rising up then line with a piece of parchment and fill with pie weights, dry rice or beans.
Bake 12 minutes, then remove parchment and pie weights, and bake again for another 12-15 minutes until pie shell is golden brown. Let cool completely on cooling rack before filling.
For Vanilla Custard
In a medium saucepan over medium heat, mix the sugar, flour, and salt. Whisk in the milk until the mixture has a smooth texture. Bring to a gentle boil, whisking constantly, for 4 to 5 minutes until the mixture thickens. Remove the pan from the heat.
In a small bowl, whisk the eggs. Gradually whisk in about 1 cup of the hot milk mixture.
Pour this warmed egg yolk mixture back into the saucepan and, whisking constantly, bring to low simmer for 2 to 3 minutes until slightly thicker. Remove the pan from the heat.
Stir in butter and vanilla extract until the butter is melted. If lumpy, strain through a fine sieve set over a medium bowl. Place wrap directly on the surface of the custard to keep a skin from forming. Refrigerate until cool, about 1 hour.
Make Rhubarb Ribbons
In a large fry pan over medium high heat, add water and sugar and let simmer until sugar is dissolved. Reduce heat to a low.
With a vegetable peeler, shave the rhubarb stalks into thin strips. This requires a little muscle, pressing down on peeler to get good long strips. Submerge 4-5 rhubarb strips at a time in the hot sugar mixture and let them cook for about 10 seconds or until slightly softened. Lay the cooked rhubarb strips flat on a baking sheet lined with parchment paper. Repeat with rest of the rhubarb strips.
Save the remaining sugar syrup! It will be delicious and a beautiful bright pink color. Let the syrup cool and then refrigerate to pour over tart or yogurt or ice cream later!
Assemble and Serve
Pour cooled custard into cooled baked tart crust and level with the back of a spoon or small offset spatula. Then carefully layer rhubarb ribbons overtop, overlapping slightly. Trim off any rhubarb ribbon overhang with scissors and brush the top lightly with a little of the reserved sugar syrup. Cut with a sharp knife and serve with reserved rhubarb syrup.
Notes
Food Waste Tips-Dry beans and rice: these can be reused over and over again, avoiding any wasting and more beans and rice in the future.- Save the leftover Rhubarb syrup for cocktails, iced tea, ice cream or drizzled over any dessert.- Try to buy compostable parchment paper since the other stuff has to go in the garbage.
Keyword rhubarb, rhubarb and vanilla cream tart, rhubarb desserts, rhubarb ribbons