I love rhubarb. I love simple. I remember as a kid sneaking into the neighbor’s garden and snitching rhubarb. A lot of people insist on adding strawberries, but I think rhubarb can stand proudly alone. Now, in this case it became a jam to go into a breakfast pastry. I hope you like it.
Easy Rhubarb Toaster Tarts:
2 ready-made pie crusts (this is the easy part)
2 cups rhubarb, peeled and diced
1 cup sugar
1 teaspoon lemon juice
1/4 cup water
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon water
1 teaspoon corn starch
1/2 cup powdered sugar
1 tablespoon milk
1 teaspoon rhubarb jam which you just made
Egg wash egg and water mixed
Preheat oven to 375
Cut rhubarb in bite size pieces.
In a sauce pan, mix rhubarb, sugar, nutmeg, cinnamon, water, and lemon juice.
Cook on medium for 18-22 minutes until rhubarb is soft and sweet.
Roll out store bought pie dough and cut into 2 x 3 inch rectangular shapes.
Add tablespoon of rhubarb jam to center.
Add the top layer and crimp with fork to close.
Coat with egg wash.
Place on parchment-lined baking sheet and bake for 14-18 minutes until golden brown.
Let cool for 20 minutes.
Mix powdered sugar, jam and milk; stir until smooth and glaze pastry be as fancy as you want.