I love eating my rhubarb straight from the bunch. I pick it and start chewing on it. Yes that was my treat growing up and we got a little bit of sugar to put the ends in if we were good. So, yes I’m really healthy and who knew I was eating so healthy when I was younger.
Following is a recipe for some Rhubarb tarts. And for all you that can’t take the tangyness of the rhubarb I have included a cajeta (caramel) recipe to put on top.
3 T Quick cooking tapioca (process until finely ground)
6 Cups Fresh Rhubarb cut into 1/2″ pieces
3/4 cup of Honey (honey adds a sweetness that no sugar can match)
1 t grated orange zest
1 t vanilla
1/4 t salt
1/4 t cinnamon
Put all ingredients in a saucepan and bring to boil. After it reaches a boil cover & simmer for 15 to 20 minutes.
Make a double batch (9″) pastry. Cut into 4″ rounds. Place in muffin tins add rhubarb mixture filling half way. Bake for 12 minutes. Take out and cool
1 qt goats milk (traditional) can use cows milk
1 cup honey
1 whole cinnamon stick
1/2 t kosher salt
2 t vanilla extract
1/2 t baking soda.
Put all ingredients in a heavy bottom pan making sure it only fills up the pot half way. Bring to boil stirring constantly for 1 1/2 hours. Take out cinnamon stick after 1 1/2. Continue boiling and stirring, milk will start to thickening and when it turns golden brown and looks thick like caramel its done. Let cook just a few minutes then put into glass jars and put into refrigerator. When ready to eat tarts put a little dollop on the tart and try not to eat to many as they are really good…..