Just a quick one today.
This rhubarb tart is gorgeous and totally paleo. You can serve it with a little cream or some Greek yogurt and fresh mint.
4 big sticks of rhubarb. (Washed and chopped into inch long chunks)
3 tbsp palm sugar
Knob of butter
1tsp ground ginger.
Juice of half a lemon.
1 pastry case (Use the one from the quiche recipe, add 1 tbsp honey).
Melt the butter in a large pan, add the rhubarb and palm sugar, sweat it down for 5 minutes at a medium heat.
Add the ginger and lemon, continue sweating the rhubarb until it just starts to break down.
Pour into the blind baked pastry case and put in the oven on 120C for 20 minutes.
Job done! Serves 6 and tastes lovely cold the next day. (Not that you'll have any left)