Rhubarb Heaven

This weekend I had way too much energy. I went for a trip to the seaside, I did the shopping, I worked during the weekend, I cleaned the house, I read a book, I went to the lake, I made a pizza, I made sushi, I made freshly squeezed juices, I tried my new lens, I couldn't sit still in one place. But the highpoint of my weekend was baking the rhubarb tart. It was quite an unexpected choice. In the shop, me and the rhubarb looked at each other and I knew there was no other choice. We had to leave the place together. 

Rhubarb tart

3 cups flour

260 g unsalted butter

1 pinch of salt

10 tbsp powdered sugar

30 ml of ice-cold water

1 kg rhubarb

2 apples

2 tbsp lemon juice

1/2 vanilla pod

 First step is to prepare the tart. Cut the butter into 1 cm cubes and beat it with flour, salt and 7 tbsp of powdered sugar. Then knead the dough manually, add the ice-cold water and knead a little bit more. When the dough is homogeneous, divide it into 3/4 and 1/4. The bigger part should be pressed and fitted into a tart pan and pricked with a fork in a few places. The smaller part should be rolled into a ball and wrapped in a plastic bag. Place the dough in the fridge for at least 30 min. In the meantime heat the oven to 200 C.

Second step is getting friendly with the rhubarb. Wash it well, dry it a bit and chop it into smaller pieces. Place the chopped rhubarb, peeled and cubed apples in the pot. Mix them with lemon juice and 2 tbsp of powdered sugar and seeds obtained from the vanilla pod. Leave the mixture on a low fire for 30-40 minutes and mix occasionally. You want vaporize most of the liquid.

Put the tart into the preheated oven and bake until golden. In the meantime spice your date with rhubarb-filling with:

Arctic Monkeys-Fluorescent Adolescence

When the tart is ready remove it from the oven and put the rhubarb-apple heavenly filling on top. Roll out the remaining part of the dough and cut stripes from it. Place the stripes on top of the filling (yes, the awesome sour-sweet filling) and bake for additional 30 minutes. When the tart has cooled decorate it with 1 tbsp of powdered sugar on top.

A good tip for serving the tart is with vanilla ice cream (and trust me on this one... this is a really good, mouth-watering, heavenly combination of flavors).