Rhubarb is going to be big this summer and according to Waitrose is particularly pink. This gorgeous recipe, for rhubarb and raspberry tart, comes courtesy of Heather, via the Flourishing Foodie.
You’ll need:
1 1/2 cups all purpose flour
3 tbsp granulated sugar
1/4 tsp salt
10 tbsp cold unsalted butter, cubed
5 – 7 tbsp ice water
3/4 cup granulated sugar
2 tbsp purpose flour
1 pint (12 oz) fresh raspberries
2 cups fresh rhubarb, chopped
1 tbsp lemon juice1/3 cup oats
2 tbsp all purpose flour
1 1/2 tbsp cold unsalted butter, chopped
What to do:
In a medium bowl, combine the flour, sugar and salt. Add the butter and cut into the dry ingredients using a pastry blender, until the mixture is crumbly. Drizzle in 1 tbsp of ice water at a time, and mix until the dough just comes together, being careful not to overwork. (Do not exceed 7 tbsp of water.) Place the dough onto a work surface, shape it into a flat 6-inch disk and wrap it with plastic wrap. Chill for at least 1 hour.
Preheat the oven to 350°F. Place the rack in the middle.
In a small bowl, combine 3/4 cup sugar and 2 tbsp flour. In a large bowl, toss the raspberries and rhubarb with the flour sugar mixture and 1 tbsp of lemon juice. Let the fruit sit on the counter until you are ready to fill the tart.

Remove the dough from the refrigerator and let it sit at room temperature until slightly softened. Roll the dough into a 1/4 inch thick circle, slightly larger than a 9 inch tart tin. Press the dough into the tart tin with your fingers and trim away any excess. Make a few pricks in the base of the tart with a fork. Place the dough into the freezer and chill for 15 minutes.

Remove the tart shell from the freezer. Drain the excess juice from the berries. Fill the tart shell with the berry mixture. In a small bowl, crumble the butter into 1/3 cup oats and 1 tbsp flour.  Sprinkle onto the tart.

Place the tart pan onto a baking sheet and into the oven. Bake for 45-50 minutes, until the crust is brown and the filling is bubbly. Remove from the oven and let cool. Place in the fridge overnight, to help the fruit set. Remove the next day and slice. Can be stored in the fridge for 4 days.

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