Sweet short pastry
- 200g flour (you can mix wholemeal flour and regular flour)
- 100g unsalted butter
- 10g caster sugar
- 10g brown
- 5cl very cold water
- 750g rhubarb
- 200g caster sugar
- ½ lemon
- 200ml water
Put the flour and sugar in a large bowl. Cut the butter into small pieces and add the flour. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs. Add the cold water and start to mix the dough with your right hand. Sprinkle flour on a work surface with your left hand. Put the dough on the surface and knead until the dough is smooth and you can form a ball.
Wrap it and put in the fridge for 30 minutes.
Clean and cut the rhubarb into pieces of the same size. Imagine the pattern of your tart and take a picture to remember it. Mix 200g of sugar with the juice of half a lemon and 200ml of water, mix well and pour into a saucepan and heat until the sugar has completely dissolved. Add the rhubarb and cook for 3 minutes, turning gently to avoid breaking the rhubarb. Remove from heat and leave the rhubarb in the syrup for 1 to 2 hours.
Preheat the oven to 200C.
Line a large baking sheet with baking paper, sprinkle with flour and roll out the dough.
Arrange the rhubarb according to the pattern you imagined earlier (look at the picture you took!)and brush it with the syrup. Fold the edges of the dough over the edges of the rhubarb. Bake for 25 minutes.
Serve with pouring cream and enjoy !
PS : keep the syrup to add to your cocktails, lemonades or yoghurts!