Servings: 6 to 8
Roasting rhubarb deepens its flavor, and the large pieces, while tender, hold their shape better than slices. Its still-tart flavor perfectly contrasts the sweet, buttery brown sugar in the streusel.
Make Ahead Tips
The rhubarb can be roasted up to 3 days ahead. Refrigerate the rhubarb and the syrup separately. If the syrup becomes too thick to pour, microwave it 1 to 2 minutes on medium before using.
The streusel can be made 2 days ahead; cover and refrigerate.
The shaped frozen crust can be wrapped in plastic wrap and returned to the freezer for up to 1 month before baking.
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Very pretty and tastes great. Super easy press in crust can be done ahead as can the filling. I have made it many times and used other combos of fruit including rhubarb and raspberry. A few times I sauteed the rhubarb or other fruit instead of roasting it to save time and it worked fine.Last time I did it with nectartines trying to copy a tart I had in the south of France and it was pretty close.Thanks Ellen for a great recipe.
Very pretty & tasty but ruined first batch of rhubarb. Roasted 10 minutes, turned and cooked for the 15 minutes and it had all fallen apart. Next morning bought more rhubarb and only let it sit in sugar for 20 minutes, roasted 10 minutes, turned & roasted for 8-10. Much better!
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