Rhubarb is not quite a fruit but sproutingly announces spring. This herbaceous perennial from Asia originally, coming to West Europe via Ancient Greece, has poisonous leaves but the long fleshy edible stalks are well-known for their crisp and very tart flavour. In dark forcing sheds and harvested by candlelight they get sweeter the way the Brits sure love them.
I used to eat them from my dad’s garden dipped in sugar, while he made tons and tons of jam with them, which I think really only my mom ate.
I love them in those traditional pairings with strawberries on a pavlova or with a cream custard.
I felt like baking so quick little rhubarb and almond tartes came to mind.
Rhubarb and almond tartes
Yield 4 tartes
- store bought shortcrust pastry
- 4 rhubarb, cleaned and peeled
- 50 gr strawberries
- 1 tablespoon butter
- 180 gr almond meal
- 70 gr sugar
- 1 large egg
- 1 vanilla bean
- lemon zest
- 1 teaspoon almond extract
- pinch of salt
- Roll the dough out, place it in the tart pans, trimming the excess away. Line with foil and ceramic weights and bake for 15 minutes in a pre heated oven at 180C degrees.
- Melt and lightly brown the butter in a pan and set aside.
- Add in a bowl the almond meal, sugar, egg, vanilla, zest, almond extract and salt and stir to combine. Add the butter and transfer to the partially baked tart shells. Bake an additional 15 minutes, till golden.
- Let cool completely and top with rhubarb, slightly boiled to soften. Serve with strawberries.
recipe on www.leeksandhighheels.com by Sandra Slawinski