Simple Vegan Rhubarb Tarte

We are approaching summer in tiny little steps. The first harbingers reach us in April and are called asparagus, wild garlic and rhubarb. With them, the regional variety of fruits and vegetables at the markets and on supermarket shelves begins again until it says goodbye to us in August with fresh cherries. Today we turn our attention to the finely acidic, reddish stalks of rhubarb, which we would like to use as much as possible until their short season ends again. Because, unlike apples, pears and co., they are not available all year round. We have therefore prepared a very simple rhubarb tarte for you, which you will easily bake on your own even without great baking talent – and it still gets a lot of attention!

The tarte consists of three components. The base is a classic shortcrust pastry made of flour, sugar and vegan butter. On top, we put a slightly sweetened cream, which we left very simple. Usually, you could add some lemon zest to this; however, rhubarb tastes so sour already that you don't need any additional tartness at all. With a bit of cornstarch, we ensure that the cream is solid enough and not too liquidy at the end. The tarte is then topped with rhubarb stalks – of course, you can choose the pattern yourself. You could cut the rhubarb into strips and arrange them next to each other, or cut it into pieces and place them in a zigzag pattern on the tart. Or you simply don't arrange them at all and place them wildly on the cream – anything works! We cut our rhubarb stalks into diamonds and arranged them like a "herringbone parquet". This is quite fiddly work, and we can only recommend it if you bring some time and patience.