Rhubarb is a herbaceous perennial that grows from short, thick rhizomes. Though the leaves are toxic, various parts of the plants have medicinal and culinary uses. The stalks are cooked with sugar and used in pies and other desserts. Usually considered a vegetable, rhubarb is available for most part of the year. The colour of the stalks can vary from the commonly-seen crimson red to light pink and light green.
Nutritional value
Rhubarb contains a fair amount of potassium and some vitamins. It is low in sodium. Its crisp sour stalks are rich in vitamin C, dietary fibre and calcium. It is somewhat acidic. Rhubarb roots are used in traditional Chinese medicine, medieval Arabic and European prescriptions. The stem helps lower blood glucose levels. The root is used as an anticholesterolemic, antiseptic, antispasmodic, astringent and as a laxative.
Now, for a recipe.
Rhubarb Strawberry Nut Tart
Ingredients
For the brown butter sugar crust
Unsalted butter: 200 gm
Flour: 300 gm
Icing sugar: 100 gm
Lemon zest: 5 mg
Egg: 1
Filling
Walnuts, ground: 225 gm
Sugar: 200 gm
Flour: 55 gm
Orange zest: 5 gm
Rhubarb (cut in half-inch pieces): 500 gm
Whole small strawberries: 500 gm
Topping
Firmly packed brown sugar: 100 gm
Ground cinnamon: 5 gm
Flour: 225 gm
Unsalted butter: 100 gm
Method:
To prepare the crust: Cream the butter and the icing sugar. Mix in the flour and the eggs to make dough. Refrigerate the dough for 30 minutes. Roll the dough into a sheet and line the tart shell with it. Bake the tart shell at 180 degree Celsius for 10 to 15 minutes.
To prepare the filling: Cook the rhubarb with sugar and water till it becomes soft. To the cooked rhubarb, add strawberries, crushed nuts and orange zest. Thicken the mixture by adding flour. Set aside while preparing the topping. Stir the fruit and pour on the crust. Sprinkle the topping over the filling and place the tart on a baking sheet.
To prepare the topping: Combine the brown sugar, cinnamon and flour. Add the butter and work together to form coarse crumbs. Place on the lowest rack of the oven, preheated to 180 degree C and bake for 50 minutes, until the juices are bubbly and the crust turns brown. Let it cool on a rack before serving.
The writer is Executive Chef, Taj Club House
