The Ontario Table - Rhubarb Applesauce Tart

Since receiving my copy of Lynn Ogryzlo's new book 'The Ontario Table - featuring the best food from around the province', I managed to make one of the recipes this weekend.

I decided to try the Rhubarb Applesauce Tart. It sounded yummy and rhubarb is in season right now so it just made sense.

Now, some people would wonder...what about the apples? It's not Fall so apples aren't in season, right? Incorrect. In Ontario, apples are pretty well in season all year round. Apples may be harvested in the Fall but they are kept in cold storage and sold at the markets and some grocery stores from September into August. Many farmers have likely run out by the summer but they're still around.

Here's the recipe for the tart:

• 5 fresh Ontario rhubarb stalks, 9-inches long
• 1/4 cup sugar
• 3 Ontario Royal Gala Apples (I used Ida Red)
• 1/4 cup brown sugar
• 2 tbsp Ontario butter, melted
• 2 cups homemade applesauce (don't forget to use Ontario apples)
• 1 cooked and cooled tart shell
• pinch of cinnamon

Heat the oven to 400F. Toss rhubarb in sugar and roast for 15 minutes. Meanwhile, peel, core and very thinly slice the apples. Toss the apples with the brown sugar and the melted butter. Spread the applesauce in the base of the the cooled, baked tart shell. Add rhubarb pieces into the applesauce and arrange the sliced apples over top. Brush the apple with any remaining butter and sugar remaining in the bottom of the bowl and lightly dust with cinnamon.

Bake until the apple slices are very soft and golden, about 25 minutes. Remove from the oven and cool slightly. Serve warm or completely cool for a firmer tart.



Did you buy any local food this weekend? If you spent $10, don't forget to take a picture of your purchase and post it to my Facebook page - Southwestern Ontario Foodie. You'll have a chance to win a copy of the cookbook!