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Rhubarb Hibiscus Shrub Tart

A refreshing tart combining 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
  

Tart Crust
  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter cold and cubed
  • 1 large egg yolk
  • 1-2 tablespoons cold water as needed
Filling
  • 2 cups rhubarb chopped
  • 1 cup hibiscus tea brewed and cooled
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

Prepare the Tart Crust
  1. In a mixing bowl, combine flour and powdered sugar. Add cold butter and mix until crumbly.
  2. Stir in egg yolk and add cold water, one tablespoon at a time, until dough forms.
  3. Press the dough into a 9-inch tart pan and refrigerate for 30 minutes.
Make the Filling
  1. In a saucepan, combine chopped rhubarb, hibiscus tea, sugar, cornstarch, vanilla extract, and salt.
  2. Cook over medium heat until rhubarb is tender and mixture thickens, about 10-15 minutes.
Assemble and Bake
  1. Preheat the oven to 350°F (175°C).
  2. Pour the filling into the prepared tart crust and spread evenly.
  3. Bake for 25-30 minutes until the crust is golden and the filling is bubbly.
  4. Allow to cool before serving.

Notes

Serve chilled or at room temperature. This tart pairs well with whipped cream or vanilla ice cream.