Rhubarb is a treat of the early spring, and my CSA was generous with it this year. While it’s long gone from the farm-stand, I kept a bit in my refrigerator, and produced these simple but delicious tarts.
You will need baked tart shells. You could make your own, but if you want to be lazy, look for small (2 to 3 inch) tart shells, either pre-baked or frozen. If frozen, bake them blind, and let them cool.
Link to recipe: easy rhubarb tarts