I bought 4 stalks of rhubarb this morning. But they were a little flimsy. A compote would end in a kind of mush. That had me thinking of a different way to prepare them.
Shortcrust pastry- the ready made kind- was sitting in the fridge. A punnet of Spanish strawberries made it home in the morning too. Now I needed an idea to bind it all together. Some leftover creamy curd was in the fridge, egg, vanilla sugar and some agave syrup did the trick.
Ingredients:
2 thick or 4 small stalks of rhubarb, 3 tsp brown sugar
200 g strawberries, brown sugar
100 g creamy curd, 1 egg, 1 tsp vanilla sugar, 1 tsp agave syrup
1 ready made shortcrust pastry
Preheat the oven 180 C.
The rhubarb needs to macerate in brown sugar chopped in small chunks up to 3 hours.
I used 3 individual tart baking dish. Cut the dough that it sits in the dish. Prick with a fork. Ladle rhubarb without the juice in. Top with chunks of stawberries the same size.
Mix creamy curd with egg and vanilla sugar and agave syrup. Pour over the strawberries.
Bake for 30 min.
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