If you have some extra rhubarb as summer is coming to an end, here is a very easy and fast dessert you can whip up in no time!
Chop your rhubarb down, I used about 1.5 cups, and threw in some chopped strawberries and raspberries to balance out the tartness. Sprinkle about 3 tablespoons of sure on top and let sit while you make your pastry crust.
I didn’t measure, which makes this even easier. I made my favorite pasty crust in the blender, and baked it alone for 15 mins before adding my filling and baking for an additionally 30 mins.
The final product is as tasty as it is beautiful!
This recipe was adapted from Flourishing Foodie.