Servings

12 tarts

Calories

60 kcal

Ingredients

 Filling

3 cups diced rhubarb

1 Tbsp. cornstarch

1/2 cup sugar(decreased from 3/4 cup)

Tarts

1 pkg. 12 frozen tart shells baked according to pkg. and cooled

Whipped cream

Small basil or mint leaves

Instructions

 

For the filling add the rhubarb, cornstarch and sugar to a small saucepan. Cook stirring occasionally until the rhubarb breaks down, about 5 min. Set aside to cool and then refrigerate.

When ready to serve, fill each tart with about a heaping tsp. of rhubarb, dividing among the 12 tarts. Top with whipped cream and a small basil or mint leaf.