Make Sweet Rhubarb Compote Tarts

Rhubarb compote tarts are a lovable and simple dessert with a tartly, refreshing taste. Though this recipe may sound complicated, it's actually quick and easy.

Ingredients

 * 4 stalks of rhubarb (a little over 1 pound)
 * 1 large apple (e.g. Braeburn)
 * 4 teaspoons organic granulated sugar
 * 4 teaspoons brown sugar
 * Small pre-made phyllo tart shells (2 packages, 30 pieces total)

Steps

 * 1) [[Image:3502208563_e1f59ca387_632.jpg|thumb|250px|Wash the Rhubarb stalks]] Defrost . If your phyllo cups were stored in the freezer, you’ll want to pull them out now to let them defrost a bit while you wash and brush your rhubarb stalks.
 * 2) [[Image:3502214295_a8be1c04a1_167.jpg|thumb|200px]][[Image:3503026182_0c62271f00_427.jpg|thumb|200px|Chopped and diced Rhubarb  apple mixture]] Chop off either end of each stalk and dice. To avoid the awkwardness of the curve of the stalk, halve the stalks, then quarter each half length-wise and chop from there. Wash and dice the apple as well.
 * 3) [[Image:3502220781_12c21c880d_417.jpg|thumb|250px|Heat the mixture and stir well]]Start the compote. Heat a large lidded pan (lid off) at medium high. When the pan gets hot, spoon your diced rhubarb and apple mixture into the pan. Add 4 teaspoons of organic granulated sugar and stir well. Turn the heat down to medium low, and cover. Let it cook for five minutes.
 * 4) [[Image:3503032842_9fecb15423_374.jpg|thumb|250px|Make the compote]] Pre-heat the oven to 350 degrees F for the phyllo cups while you give the compote some time to cook. After the compote’s five minutes are up, pull the lid off and check it out. You should start to see at least some progress towards the mixture starting to look a little bit like apple-sauce! Stir some more, cover up again and depending on how done it looks, you may need to give it 5 more minutes and check back. (It is recommended to cook just until a few solid chunks of rhubarb and apple are left, and when it looks much like an apple-sauce.) Turn the burner off and remove the compote from the heat.
 * 5) [[Image:3503036996_b0d4dca0e5_69.jpg|thumb|250px|]] Line a baking sheet with foil or with silicon baking sheets and arrange your phyllo cups out on the sheet.
 * 6) [[Image:3503039716_8d684c5f01_487.jpg|thumb|250px|Fill the cups with compote]] Spoon the compote into the cups. Put about 1 1/2 tablespoons or so in each cup. Once you’ve filled the cups, take 4 teaspoons of brown sugar in a little bowl and sprinkle a little bit of brown sugar on top of each cup until you’ve gotten a little bit into each one.
 * 7) [[Image:3502227483_69881f6ee6_605.jpg|thumb|250px|Yum !]] Place the phyllo cups in the oven, and bake for about 10 minutes. You can make as many or as few tarts as you’ve got shells for.
 * 8) [[Image:3503042666_88b8234de7_120.jpg|thumb|250px|The leftovers of the Compote]]The leftover compote stores easily and makes a nice fruity cold dessert.

Tips

 * If you went with plain phyllo dough and shaped the cups yourself then it would indeed be more time-consuming and complicated. You can save yourself the trouble with pre-made dough!
 * Make this sweet dessert on the day of the occasion (doesn't have to be special though) because, once assembled, it doesn’t tend to store so well. (The dough may get soggy in the fridge just after one night.)
 * Any leftover compote can be stored in a jar or container in the fridge and eaten apple sauce-style too.

Warnings

 * Do not eat the leaves of the rhubarb plant as they are poisonous.

Related Tips and Steps

 * How to Make Rhubarb and Strawberry Compote
 * How to Cook Rhubarb
 * How to Make Strawberry Tarts
 * How to Make Dried Apricot and Walnut Tart

Sources and Citations

 * Mo+Ray's Kitchen By Máirín Duffy & Ray Strode. Shared with explicit permission.
 * NIH Medline Plus.