recipe, summer

Rhubarb White Chocolate Tart

Rhubarb is such a favourite food this time of year! One of the first fruits (okay okay, it’s technically a vegetable) to appear late spring, it has a punchy tang and flavour that just can’t be beat. While its bitterness means it often needs to be paired with a sweeter fruit, or amped up on added sugar, I’ve given it a bit more of the spotlight in this tasty tart and heightened the flavours by adding a few spoonfuls of raspberry jelly for sweetness. A perfectly easy and fresh-tasting dessert for late spring!

I am known to cut corners every now and again (don’t we all?), so I’ve used a pre-made sweet tart shell that I had purchased frozen and baked myself. If you wish to do the same, I recommend going for a crust made with 100% butter  (I choose to avoid buying anything with palm oil). I find the ones in privately-owned bakeries to be infinitely better than the ones in the grocery stores, but go with what you can get your hands on. After that, let your filling shine!

Mind you, if you have time to make a pie crust, there’s nothing quite like homemade 🙂

I garnished this rhubarb and raspberry jelly tart with dried rose petals and lemon zest to enhance the tartness and add a layer of floral, but really, the white chocolate can be decoration enough. Enjoy the rhubarb season while it’s here! 🙂

Rhubarb White Chocolate Tart
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  • your favourite sweet tart 6-inch shell, baked according to directions and cooled
  • 2 cups fresh rhubarb, chopped in about half-inch pieces
  • 3 tbsp wild raspberry jelly
  • 2 tbsp water
  • 1 tbsp of granulated sugar or to taste
  • 1/2 tsp powdered gelatin
  • 2 oz white chocolate
  • rose petals and lemon zest for decoration


  1. In a small pot, bring the rhubarb, jelly and water to a boil. Reduce to a simmer and cook uncovered until the rhubarb is tender and falling apart (about 5-7 minutes).
  2. Transfer the mixture to a food professor or blender, and blend lightly (I prefer mine with some texture, so I try not to make it into a smoothie).
  3. Stir in the sugar to taste (you might need to add more depending on the sweetness of your jelly) and the gelatin. Set aside to cool for about 5-10 minutes.
  4. Pour the rhubarb mixture into your prepared tart crust and put it in the fridge to set.
  5. Meanwhile, melt your white chocolate. Decorate as you wish with swirls, dots or even zigzags. Garnish with dried rose petals and lemon zest as desired.
  6. Keep cool before serving.

Love my branded serving platter? It is made out of recycled chopsticks from my friend Felix at ChopValue!