Rhubarb Tart with Marzipan and Frozen Yoghurt (Annie Hoffmann)

5 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 137 kcal


  • 1 location Puff pastry
  • 4 Pc. Rhubarb sticks
  • 4 tbsp Sugar
  • 200 ml Water
  • 1 Pc. Star anise
  • 1 Pc. Cinnamon stick
  • 1 Pc. Vanilla pod
  • 50 g Peeled almonds
  • 50 g Pistachios
  • 50 g Powdered sugar
  • 25 ml Invert sugar syrup 70%
  • 400 g Yogurt 10% fat
  • 200 g Frozen rhubarb
  • 200 g Frozen raspberries
  • 100 g Powdered sugar
  • 50 ml Invert sugar


  • Preheat the oven to 220 degrees circulating air.
  • Cut a stick of rhubarb into large pieces, bring to the boil with 200 ml of water and 4 tablespoons of sugar, anise and cinnamon.
  • 3 Slice sticks of rhubarb and spread on a baking sheet, add 50 g frozen raspberries. Pour off the cooked rhubarb through a sieve, pour the stock over the rhubarb on the baking tray and gratinate in the oven at 200 degrees with the scraped out vanilla pod.
  • Finely grind the almonds and pistachios, add powdered sugar, knead thoroughly with the invert sugar and then roll out thinly.
  • Cut out the puff pastry with a cutter ring, also cut out the marzipan, place on top, finally the rhubarb compote from the oven.
  • Bake in the oven at 220 degrees for 10 minutes.
  • Reduce the remaining rhubarb sauce and thicken with butter.
  • Mix the frozen raspberries, frozen rhubarb, yogurt, powdered sugar and invert sugar in a blender to form a sorbet.
  • Sprinkle the tartes with powdered sugar. Spoon the sauce in the middle of the plate and place the sorbet and tart next to it.
  • Image rights: Wiesegenuss


Serving: 100gCalories: 137kcalCarbohydrates: 25.2gProtein: 1.3gFat: 3.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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