1 (8- or 9-inch) short
crust pie shell, baked blind
1 tablespoon confectioners' sugar
Heat the oven to 400 degrees F.
Wash the rhubarb, trim the ends from the stalks, and cut them into neat 1-inch
lengths. Put them into a saucepan with just 1 teaspoon of water. Put the pan on
very low heat and let the rhubarb soften. As it cooks it will produce some juice.
When tender - about 7 to 10 minutes - remove from the pan to a bowl using a slotted
spoon to drain. Reserve the juice.
Stir the raspberry jam into the rhubarb. If necessary, add a little of the remaining
rhubarb juice to get the consistency you want. Pour into the pie shell.
Let the tart cool to room temperature.
Just before serving, sift the confectioners' sugar over the surface.