Rhubarb pie

Name: Rhubarb pie - Astrid C.
Ingredients: 250 g digestive biscuits; 90 g butter; 500 g rhubarb; 5 tablespoons sugar; 3 tablespoons tapioca; 50 ml water. Extra: whipped cream.

Dessert - Rhubarb pie by Astrid C. - Recipia

I found rhubarb at Kaufland and used it to make a simple no-bake tart. The base is made from digestive biscuits and butter, while the filling is quickly prepared in a saucepan using rhubarb, sugar, and tapioca. After cooling, the tart is kept in the refrigerator and served cold with whipped cream. It's an easy dessert to make when you want to use rhubarb in a dish that's different from compote or cake. Quick Info Total Time: not specified in the original recipe; includes chilling time in the refrigerator Preparation Time: not specified Cooking Time: until the rhubarb softens Servings: the number of servings is not specified; depends on the size of the slices Difficulty: easy Recipe Type: rhubarb tart, no-bake Ingredients For the base: 250 g digestive biscuits 90 g butter For the filling: 500 g rhubarb 5 tablespoons sugar 3 tablespoons tapioca 50 ml water For serving: Whipped cream, to taste Instructions 1. Prepare the biscuit base Crush the digestive biscuits or finely crush them until you have a mixture resembling breadcrumbs. Large pieces left among the biscuits can make the base fall apart more easily, so it's best to break them down as evenly as possible. Melt the butter and pour it over the crushed biscuits. Mix well so that the butter moistens the entire amount of biscuits. 2. Form the tart base Place the biscuit and butter mixture into a tart pan. Press it down firmly on the bottom of the pan until you have a compact and as even a layer as possible. It's important that the base is well pressed, especially at the edges, so that the tart can be sliced more easily after chilling. Put the pan in the refrigerator while you prepare the filling. 3. Prepare the rhubarb Clean the rhubarb and cut the stalks into larger pieces. There's no need to chop it too finely, as the pieces should remain visible in the filling. In a saucepan, add the sugar and the 50 ml of water. Heat until the sugar dissolves. 4. Cook the filling Add the chopped rhubarb and tapioca to the saucepan. Keep the mixture on the heat until the rhubarb softens. Stir occasionally to combine the ingredients and prevent them from sticking to the bottom of the saucepan. The recipe does not specify an exact cooking time, so watch the texture of the rhubarb. When it has softened, the mixture is ready. 5. Fill and chill the tart Let the filling cool slightly, then pour it over the biscuit base taken out of the refrigerator. Level the mixture if necessary. Allow the tart to cool, then keep it in the refrigerator until serving. Decorate with whipped cream and serve cold. Why I make this recipe often I love it because it requires no baking, and the biscuit base comes together very quickly. The rhubarb adds a tart flavor, while the buttery biscuits provide a pleasant contrast. Additionally, the recipe is handy when you find fresh rhubarb and want to use it immediately, without a long list of ingredients. The tart needs to be chilled before serving, so it can be prepared in advance. The whipped cream is added at the end, just before serving, to ensure the dessert looks and stays better. Tips and Variations Tips Crush the biscuits as finely as possible and press the base firmly in the pan. If the biscuit layer remains crumbly, the slices may fall apart more easily. The butter should be melted before mixing with the biscuits. It binds the mixture and helps the base achieve a compact texture after cooling. Cut the rhubarb into larger pieces as the recipe requests. If you chop it too finely, it may break down more during cooking. Do not pour the hot filling over the biscuit base. Let it cool slightly first, then spread it in the pan. The amount of whipped cream is not specified in the recipe. You can use it just for decoration, depending on how much you want to serve. Substitutions The original recipe uses digestive biscuits, butter, rhubarb, sugar, and tapioca. No substitutions for these ingredients are indicated, and changing them may alter the texture of the base or the filling. For a version as close to the original recipe as possible, keep the mentioned proportions and use the specified amount of tapioca. Whipped cream is an extra ingredient and can be omitted when serving. Variations The recipe does not include other additions or preparation variations. You can keep the tart simple, with the rhubarb filling and biscuit base, or serve it with more or less whipped cream, depending on your preference. There is no need to change the preparation method: the base cools in the refrigerator, the rhubarb is cooked separately, and then the two components are combined and chilled again. Serving Ideas Serve the tart cold, cut into slices, with whipped cream on top. The whipped cream can be added to the entire tart before slicing or directly onto each slice. It's recommended to add the whipped cream as close to serving time as possible. This way, the base holds up better, and the decoration doesn't sit in the refrigerator for too long. Frequently Asked Questions 1. Is the rhubarb tart baked? No. In this recipe, the biscuit and butter base is chilled in the refrigerator, and the rhubarb filling is cooked in a saucepan. The tart is served cold. 2. How long should the rhubarb be cooked? The recipe does not specify an exact number of minutes. The rhubarb should be left on the heat until it softens. The duration may vary depending on the size of the pieces and the heat intensity. 3. When is the tapioca added? The tapioca is added to the saucepan along with the rhubarb, after the sugar has dissolved in the 50 ml of water. The mixture is left on the heat until the rhubarb softens. 4. Can I pour the hot filling over the biscuit base? It's better to let it cool slightly before pouring it over the base. The recipe indicates using a cooled mixture, not a hot one. 5. Is whipped cream mandatory? No. Whipped cream is listed as an extra ingredient and is used for decoration and serving. The tart can also be served without it. Nutritional Values The values below are estimates and refer to the entire tart, without whipped cream. They may vary depending on the brand of digestive biscuits, the type of butter, and the exact amount of sugar used. For the entire tart: Calories: approximately 2,500–2,700 kcal Protein: approximately 25–30 g Fat: approximately 120–130 g Carbohydrates: approximately 360–390 g If the tart is divided into 8 slices, each slice would have approximately 315–340 kcal, without whipped cream. These values do not include the topping, as the amount of whipped cream is not specified in the recipe. Adding whipped cream increases the caloric intake and fat content, depending on the portion used. Storage and Reheating Store the tart in the refrigerator, covered, until serving. Since it is served cold and has a base made of biscuits and butter, there is no need to reheat it. It's best to add the whipped cream just before serving, not long before storing the tart. For the best texture, the tart is enjoyed cold, after the filling and base have had time to cool properly.

Rhubarb pie

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