Lately we are crazy about rhubarb, which is in season in New England right now. We bought 4 huge stalks, unable to resist the tangy & sweet temptation, and that night found out that you have to use them quickly after purchase before the stalks start to get soft. We decided a quick & easy compote used as a filling for little tarts would be the perfect solution.
This recipe is super, super quick. It looks and sounds more complicated than it is. Of course, if you went with plain phyllo dough and shaped the cups yourself then it would indeed be more time-consuming and complicated. You can save yourself the trouble with pre-made though! (We found Athens Mini Fillo Shells at our local supermarket in the freezer section by the pre-made pie crusts.)
Because this recipe is so quick, and because it doesn’t tend to store so well (we noticed the leftovers got soggy in the fridge after just one night) you’ll want to make this the day of the occasion (doesn’t have to be special 🙂 ) you’re making them for. Any leftover compote can be stored in a jar or container in the fridge and eaten applesauce-style (yum!) You’ll need a large pan with a lid for this one.
- 4 stalks of rhubarb (a little over 1 pound)
- 1 large apple (we used a Braeburn)
- 4 teaspoons organic granulated sugar
- 4 teaspoons brown sugar
- Small pre-made phyllo tart shells (we used 2 packages, 30 pieces total)
First step – if your phyllo cups were stored in the freezer like ours were, you’ll want to pull them out now to let them defrost a bit. Next, wash and brush your rhubarb stalks. Chop off either end of each stalk and dice. To avoid the awkwardness of the curve of the stalk, we first halved the stalks, then quartered each half length-wise and chopped from there. (See photo below.) Wash and dice the apple as well. We’re talking a fine dice here, a cubed inch or less.
Heat a large lidded pan (lid off) at medium high. When the pan gets hot, spoon your diced rhubarb and apple mixture into the pan. Add 4 teaspoons of organic granulated sugar and stir well. Turn the heat down to medium low, and cover. Let it cook for five minutes.
While you give the compote some time to cook, pre-heat the oven to 350 for the phyllo cups. After the compote’s five minutes are up, pull the lid off and check it out. You should start to see at least some progress towards the mixture starting to look a little bit like applesauce! Stir some more, cover up again and depending on doneness you may need to give it 5 more minutes more and check back. (We cooked ours until there were just a few solid chunks of rhubarb and apple left, and it was mostly applesauce-y.) Once turn, turn the burner off and remove the compote from the heat.
Line a baking sheet with foil or with silicon baking sheets and arrange your phyllo cups out on the sheet. Spoon the compote into the cups – we put about 1 1/2 tablespoons or so in each cup. Once you’ve filled the cups, take 4 teaspoons of brown sugar in a little bowl and sprinkle a little bit of brown sugar on top of each cup until you’ve gotten a little bit into each one. Place the phyllo cups in the oven, and bake for about 10 minutes. Wasn’t that easy? Enjoy!
You can make as many or as few tarts as you’ve got shells for. The leftover compote stores easily and makes a nice fruity cold dessert.
- Servings: Depends on how many tart shells you’ve got. With 30 shells, we figure 3 tarts is a serving, so that’s 10 servings, plus we had 2 cups of compote leftover, and we figure 1 cup of compote is a serving as well, so 12 servings total.
- Nutrition: 3 shells is 2 Weight Watchers points. 1 cup of compote alone is only 1 Weight Watchers point. Yay for rhubarb!