As the flesh is tart, it is nice to pair rhubarb with foods that will counterbalance and bring a little sweetness.
Rhubarb has many virtues and strengthens the immune system thanks to the minerals, vitamins and antioxidants it contains. Even when cooked, it does not lose its properties!
1 low-fat tart crust (or homemade)
5 rhubarb stems
4 tbsp. vegetable cream
2 tbsp brown sugar
1 tsp cinnamon
1 tbsp almond powder
Wash the rhubarb in clean water, peel it and cut it finely into 2 cm pieces the day before. Place in a bowl and add 2 tablespoons of brown sugar. Wrap the bowl with plastic film (or preferably with a suitable lid) and put in the fridge for at least 8 hours to degorge and soften the plant.
The next day, preheat the oven to th.6 (180°C).
Spread the pastry in a lightly buttered pie tin (or protected with greaseproof paper) and prick the bottom with a fork.
Sprinkle the bottom of the tart with 1 tbsp. of almond powder.
Drain the rhubarb in a colander and arrange the pieces on the pie crust.
Wash the apples, remove the seeds and cut into thin slices. Arrange the slices on top of the rhubarb pieces.
In a bowl, break the egg and mix with the vegetable cream, cinnamon and a little brown sugar. Beat the mixture vigorously until it is smooth.
Spread the mixture over the tart and bake for 30 minutes.
Leave to cool on a wire rack before unmoulding.