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!

Ingredients

1 low-fat tart crust (or homemade)
3 apples
5 rhubarb stems
1 egg
4 tbsp. vegetable cream
2 tbsp brown sugar
1 tsp cinnamon
1 tbsp almond powder

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Preparations

Step 1

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.

Step 2

The next day, preheat the oven to th.6 (180°C).

Step 3

Spread the pastry in a lightly buttered pie tin (or protected with greaseproof paper) and prick the bottom with a fork.

Step 4

Sprinkle the bottom of the tart with 1 tbsp. of almond powder.

Step 5

Drain the rhubarb in a colander and arrange the pieces on the pie crust.

Step 6

Wash the apples, remove the seeds and cut into thin slices. Arrange the slices on top of the rhubarb pieces.

Step 7

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.

Step 8

Spread the mixture over the tart and bake for 30 minutes.

Step 9

Leave to cool on a wire rack before unmoulding.

Step 10

Enjoy! 

Notes

Original Language: English