Rhubarb Butter Tarts

1/2 cup corn syrup
1/2 tsp vanilla
1/4 tsp salt
1/4 cup butter (cut in pieces) (room temperature)
1/4 cup brown sugar
1 cup rhubarb (chopped)
1 egg (slightly beaten)
pastry or already made tart shells

Scald rhubarb with boiling water. Let stand for 5 minutes, then drain.
Add butter, sugar, salt, and syrup to rhubarb. Stir thoroughly until butter is melted and sugar dissolved. Add egg and vanilla.

Fill tart shells 3/4 full.

Bake at 425 F for 15-20 minutes.