Rhubarb tarte tatin

Cooking Time

210 mins

Serving Suggestion

6 people


Allergy information

How to make Rhubarb tarte tatin

A classic dessert from the French cuisine that will appeal to both children and adults.


Cut the rhubarb into equally sized pieces of approx. 1 cm and place these in a sieve. Sprinkle the rock sugar over the rhubarb, mix thoroughly and allow to rest for 2 hours (lot of juices will be released).


Melt the Risso Cuisine with 20% butter in a cooking pot and add 100 grams of caster sugar and 1 tablespoon of water. Allow to caramelise and once ready, add the drained rhubarb and the cream of tartar (the cream of tartar improves binding and gives a richer flavour). Stir well.


Pour the mixture into a baking mould and allow it to cool down a little, whilst you cut a circle from the Puff pastry block. Place the circle on top of the rhubarb and allow to rest for 30 minutes.


Bake the tart in a pre-heated fan oven at 175°C for approximately 20 minutes. Quite soon after baking, turn the tart out of the baking mould onto a cooling rack, allow to cool down and then garnish with finely cut strawberries and some mint leaves.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

400G rhubarb
100G caster sugar
50G rock sugar
25G cream of tartar (optional)
Fresh mint
1 Tablespoon of water

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