- FOR THE FILLING
- 1 pound rhubarb, chopped (to make about 3 cups)
- 1/2 cup sugar
- 1 Tablespoon cornstarch
- 1/2 teaspoon ground cardamom
- FOR THE TARTS
- 12 2-inch tart shells, baked and cooled
- whipped cream
Easy rhubarb tarts are one of the simple pleasures of spring and early summer. Quick, before rhubarb disappears from the markets, make these tarts!
Chop rhubarb – 1 pound rhubarb stalks will yield about 3 cups chopped. Put the chopped rhubarb, sugar, cornstarch, and cardamom in a small saucepan. Cook over medium heat, stirring occasionally, until the rhubarb breaks down; about 5 minutes. Set aside to cool, and then refrigerate.
Note: the filling may be made ahead of time and stored up to 3 days in the refrigerator.
assemble the tarts
When ready to serve, divide the filling among 12 tart shells. Top with whipped cream.