Tarting It Up

The other day i stopped at Peet's Coffee, a small chain of tea and coffee shops around Boston, to get my fix of rhubarb tart. Although Peet's coffee has pretty good reputation for its coffees and teas (much better than Starbucks) the main draw for me is definitely the scrumptious rhubarb tart (not too sweet and not to sour, with the right amount of moisture and flaky crust. Not seeing my yummy fix in a while i asked one of the employees if rhubarb tarts were out of season. And that's when i learned the sad news that the guy who made the tarts for Peet's went out of business. I wondered if he left the recipe of the tart with the shop, but alas this was not so. So now powered with the internet and ambitions of baking i might be tarting it up in the future, even without the awesome Peet's rhubarb tart recipe. I'm thinking rhubarb and raspberry tart to start. If anyone has any good tips about cooking with rhubarb please let me know.