Rhubarb puff pastry tart sounds amazing, especially paired with quark cream. The cream has rhubarb and dry Sherry and it’s delicious on its own. The recipe is really easy to make, but it does take a bit of time for waiting for the rhubarb to cool down. I loved the Quark cream with the dry Sherry, it was delicious. I preferred Quark because it’s a cheese naturally low in fat and it was a good choice. I will use Quark again for cream, because I think it’s a good option.
I used less than 1 pack of puff pastry. With the remaining puff pastry I made 2 cheese pinwheels and a couple of vegan sausage rolls.
– 240g puff pastry
– 800g rhubarb
– 125g sugar
– 250g Quark
– 25ml Sherry
– 1/2 tsp vanilla
Wash and cut the rhubarb in same size sticks, 25 pieces. Keep the rest of the rhubarb for the sauce.
Pre heat the oven at 200C or 180C fan. In a big pan, toss in the rhubarb sticks with 100g sugar. Coat the sticks with sugar, add 50ml water and bake for 10 minutes. Take off from the oven and flip the sticks with a wooden spoon. Bake for another 5 minutes. Drain the juice in a bowl and leave to cool completely.
Chop the rest of the rhubarb in small pieces and put them in the pan over medium heat. Add a spoon of water and 25g sugar and mix. Pour the juice from the roasted rhubarb and stir. Leave on the hob until is thicken and looks like jam. Leave to cool completely.
Heat the oven at 220C or 200C fan. Using a rolling pin, slightly flatten the puff pastry and cut it in 5 rectangles. With care, make a slip on a small part of the pastry on all the sides to make something similar to a pocket. After the pockets are made, put the rhubarb pieces and put the parcels with care on the baking tray.
Bake the parcels for 15-20 minutes. Take them out of the oven and leave them to cool on the cooling rack. Meanwhile, make the Quark cream by mixing the cheese with the rhubarb jam, the vanilla and the dry Sherry. Serve the rhubarb puff pastry tart with the Quark cream.
Do you like rhubarb?