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Tart and tangy, rhubarb makes a great addition to tarts or can be served with a little sugar and ginger
Fresh rhubarb will feel simliar to crisp celery
Tackling rhubarb’s finicky sourness can result in some unique sweet treats, like this sour stalk and ginger sprinkle and this twist on the classic strawberry, apple and rhubarb tart.
Image by Anastasia Koutalianos
Ingredients
Instructions
Alternative method: In a saucepan on medium heat, combine the sugar mixture with 1 tsp of butter. Stir until melted. Toss in fried rhubarb and ginger, and continue to mix until fully coated. Remove from heat and let cool. (This method will candy the rhubarb and ginger.)
Makes 4 servings
Filling:
Pie Pastry:
Makes 12 to 14 tarts
Helen Koutalianos is the President and owner of Basil Olive Oil Products. Along with her husband Basil, she imports quality food products from Greece, including their award-winning Golden Olive Eleni® certified organic extra virgin olive oil. She is a director for the Fraser Valley Organic Producers Association, and co-author of the cookbook From the Olive Grove: Mediterranean Cooking with Olive Oil. Helen is also a former Greek cooking instructor and food columnist for the Maple Ridge Times.
Anastasia is the director and founder of NADATODO.COM: an online event calendar and promotions/publicity hub. She also reviews theatre and live performance; her write-ups are featured on various blogs and websites, including www.bclifestyle.ca and www.cjsf.ca. Anastasia hosts her own A&E review/music/talk radio show, @nadatodo, every other Sunday from 5-6PM on CJSF 90.1FM. Along with her mother, she co-wrote the cookbook From the Olive Grove: Mediterranean Cooking with Olive Oil. blog | twitter