Dazzling Rhubarb Raspberry Tart

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Dazzling Rhubarb Raspberry Tart

 

1 pound rhubarb

1 1/4 cups raspberry jam  store bought or homemade

1 8 or 9-inch short crust pie shell, baked blind

1 tablespoon confectioners sugar

 

Heat the oven to 400 degrees.

Wash the rhubarb, trim the ends from the stalks, and cut them into neat 1-inch

lengths. Put them into a saucepan with just 1 teaspoon of water. Put the pan on

very low heat and let the rhubarb soften. As it cooks it will produce some

juice. When tender, about 7 to 10 minutes, remove from the pan to a bowl using a

slotted spoon to drain. Reserve the juice.

Stir the raspberry jam into the rhubarb. If necessary, add a little of the

remaining rhubarb juice to get the consistency you want. Pour into the pie

shell. Bake for 10 minutes. Let the tart cool to room temperature.

Just before serving, sift the confectioners sugar over the surface.

Serves 6 to 8.