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A rectangle slice of rhubarb tart, topped with whipped cream, micro greens and rhubarb sauce
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Rhubarb Sauce

This recipe is for the sauce pictured here. The tart recipe itself is not my own, I just made this recipe into one large rectangle tart.
Author: Zoë François

Ingredients

  • 1 large stalk rhubarb, cut into small pieces
  • 1/3 cup sugar
  • 1/2 cup water

Garnishes

  • micro greens I think micro arugula would be best. I used micro kale
  • 1 cup heavy whipping cream
  • 1 tbsp confectioners' sugar

Instructions

Rhubarb Sauce

  • Cook until the juices have thickened to the consistency of maple syrup. Strain, cool and store covered in the refrigerator for several days. It is wonderful drizzled over this tart or used in summer cocktails in place of simple syrup.

For Serving

  • Whip the cream and sugar on medium speed until it is soft peaks. Serve rectangles of the tart with a dollop of whipped cream and micro greens, if desired.