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Rhubarb Hibiscus Shrub Tart

A refreshing tart that combines the tangy flavor of rhubarb with the floral notes of hibiscus, perfect for a summer dessert.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter cold and cubed
  • 1 large egg yolk
  • 2 tablespoons cold water
For the filling
  • 2 cups rhubarb chopped
  • 1 cup hibiscus tea brewed and cooled
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Method
 

Prepare the crust
  1. In a mixing bowl, combine flour and powdered sugar. Add cold butter and mix until crumbly.
  2. Stir in egg yolk and cold water until the dough forms. Wrap in plastic and refrigerate for 30 minutes.
  3. Preheat the oven to 350°F (175°C). Roll out the dough and fit it into the tart pan.
  4. Prick the bottom with a fork and bake for 15 minutes until lightly golden. Let cool.
Prepare the filling
  1. In a saucepan, combine chopped rhubarb, hibiscus tea, sugar, cornstarch, vanilla extract, and lemon juice.
  2. Cook over medium heat, stirring until the rhubarb is tender and the mixture thickens, about 10 minutes.
  3. Pour the filling into the cooled tart crust and spread evenly.
  4. Bake for an additional 20 minutes until set. Let cool before serving.

Notes

Serve chilled or at room temperature. Can be garnished with whipped cream or fresh mint.