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How to make Caramelised rhubarb and custard tarts

Yield = 6
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 2 stems rhubarb, ends trimmed, cut into 6cm lengths
  • 50g butter
  • 70g (1/3 cup, firmly packed) brown sugar
  • 1 teaspoon vanilla essence
  • 6 bought small custard tarts

Method

  • Step 1 Cut rhubarb stem lengthways into 4 even pieces.
  • Step 2 Melt the butter in a medium saucepan over medium heat. Add the sugar and vanilla and cook, stirring, for 1 minute or until the sugar dissolves.
  • Step 3 Add the rhubarb to the sugar mixture. Bring to a simmer. Cook, stirring occasionally, for 7 minutes or until the rhubarb is tender but still holds its shape. Set aside to cool slightly.
  • Step 4 Remove the foil cases from the tarts. Top with the rhubarb and drizzle over the syrup to serve.