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Rhubarb Tart and Crumble
This Rhubarb Tart and Crumble has a crust made from ground multigrain flax crackers and a rhubarb mousse with edible flower.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Servings:
4
people
Author:
Marinka
Ingredients
Pie Crust / Crumble
1
package
Multigrain Flax Mediterranean Crackers
1/2
cup
butter
1/8
cup
water
Rhubarb Mousse
1
pound
rhubarb
3/4
cup
water
1
tablespoon
Meyer lemon juice
1/2
cup
sugar
2
tablespoons
pectin
Garnish
edible flowers
Instructions
Preheat the oven to 350 degrees F.
Crush the crackers finely, or as fine as you like. You can use a roller pin or a food processor.
Add melted butter and water and mix it all together.
Press the cracker 'dough' into an 9-inch pie dish and chill in the refrigerator for about 15 minutes.
Bake in the oven for about 10 minutes.
For the rhubarb mousse, cut the rhubarb in small pieces.
Add rhubarb, sugar, water, lemon juice and pectin into a stainless steel saucepan.
Place over high heat and cook for 5-7 minutes, stir frequently until rhubarb pieces are separating.
Remove from heat and puree with a immersion blender. Puree until smooth or semi-smooth, whatever you prefer.
Allow rhubarb mixture to cool a little and taste. If too tart, add sugar, if too sweet add lemon juice.
Pour into glass bowl and allow to cool further in the fridge. Pour in pie crust when reasonable cool, and allow to cool overnight.
Garnish pie with edible flowers.
Nutrition
Calories:
589
kcal
|
Carbohydrates:
76
g
|
Protein:
7
g
|
Fat:
31
g
|
Saturated Fat:
15
g
|
Cholesterol:
61
mg
|
Sodium:
620
mg
|
Potassium:
520
mg
|
Fiber:
8
g
|
Sugar:
26
g
|
Vitamin A:
825
IU
|
Vitamin C:
10.6
mg
|
Calcium:
125
mg
|
Iron:
2.3
mg