4th of July Rhubarb Tart: Perfect for Breakfast!
I made this tart early because I wanted to try it out on my family first. I’ll say that my family loved it, even though my kids are not big rhubarb lovers! If you’re having out-of-town guests, make up the rhubarb sauce ahead of time. Then it only takes a few minutes to prepare, bake, and serve it hot to your guests!
1/2 lb. rhubarb, about 2 cups chopped Â½” pieces
1/4 cup sugar
Few Tbs. of water
1 Tbs. butter
Put all ingredients in a medium sized saucepan. Stir. Bring to boil with medium heat stirring occasionally. Turn down heat and simmer for about 10 minutes or until soft. Chill.
(This sauce is also awesome served warm over vanilla ice cream!)
4th July Rhubarb Tart
2 pastry sheets (17 oz. box) rolled slightly into a large rectangle (follow instructions on the box how to defrost.)
1/2 cup strawberry or orange marmalade jam
2-3 bananas, peeled and sliced
1 cup blueberries
Prepared Rhubarb Sauce
2 Tbsp. butter
1/4 cup sugar
1) Preheat oven to 400. Spray large baking tray. (Or use 2 smaller trays and make “2”) Place puff pastry sheets on the tray, slightly roll. Pinch or fold the edges up and over.
2) Brush pastry with jam (we used FRESH strawberry jam). Top with bananas, Rhubarb Sauce, and blueberries to create a 4th of July FLAG.
3) Brush with butter and sprinkle with sugar. Bake for 20-25 minutes until golden. Delicious served with whipped cream, ice cream, or just plain.
By the way, I love mix-matching tables and chairs and using paper products on the 4th. My goal is to keep the party simple!
Are you planning on entertaining this weekend?