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Rhubarb tarts with herb sorbet
30 m active | 12 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 295
  • Fat about 13g
  • Carbohydrates about 42g
  • Protein about 3g
This is needed
This is needed for 6 piece
  • 5 dl water
  • 1 dl orange juice
  • 0.5 dl lemon juice
  • 130 g sugar
  • 2 sprigs peppermint, roughly chopped
  • 3 sprigs sage, roughly chopped
  • 3 sprigs basil, roughly chopped
  • 3 sprigs dill, roughly chopped
Rhubarb tarts
  • 1 puff pastry dough, rolled into a circle (32 cm in diameter)
  • 200 g red rhubarb, cut into thin strips
  • 1 tbsp olive oil
  • 1.5 tbsp sugar
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And that's how it's done
And that's how it's done
Bring the water, orange juice and lemon juice to the boil with the sugar, boil fast for approx. 1 min., leave to cool. Add the herbs to the syrup, puree. Pour the mixture into a stainless steel bowl, cover and freeze for approx. 12 hrs., stirring thoroughly 4 times. Puree approx. 1 hr. prior to serving, freeze again.
Rhubarb tarts
Unroll the puff pastry, cut out 6 circles (each approx. 12 cm in diameter), transfer to a baking tray lined with baking paper and prick all over with a fork. Place the rhubarb on top of the pastry dough, brush with oil, sprinkle with sugar.
Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow the tarts to cool a little on a rack and serve with the herb sorbet.