The last time I made anything with rhubarb was last summer, when the sour, tart vegetable is in season here in Europe. You’ll find the red, firm stalks (they look a little like celery but are dark red) on sale in bunches at markets and grocery stores. They are used in a variety of dishes, especially tarts, jams and yes, even ice cream!
While I don’t really fancy anything sour (except oranges and such), Nil loves them to death – well, actually he loves anything sour. Hence his purchase of a big bunch of rhubarb stalks a few days back. I wasn’t exactly sure how to go about baking the tart since the first time I made it was by mixing a few recipes and then the last time I made it was with strawberries (that ended up being too soggy and such).
So this time, I decided to wing it. Nil prepped the stalks by removing the skin on half of them instead of all – I like to keep them looking red instead of a pale green – before slicing them into 2 cm pieces. After the usual wash and drain, I toss them together with about slightly less than 1/2 cups of brown sugar before putting it aside for about 20 to 30 minutes. Then the usual cream-egg-sugar mix plus tart pastry and voila, we have a nicely done rhubarb tart…just in time for tonight’s dessert (which explains the crappy lighting). And remarkably, this went well with some passionfruit & mango ice cream Nil bought – at my insistence. *grin*
Tarte a la rhubarbe
All purpose white flour
Some iced water
Approx less than 1/2 cup brown sugar (for the rhubarb)
1-2 tbsp milk
- Prepare the rhubarb by slicing them into 2 cm pieces and then tossing them in brown suar. Place aside for 20 minutes or so.
- Prepare the pastry by mixing (A). Preheat the oven to 190 C and butter a 9″ pastry pan. Roll out the pastry to the appropriate size and cover the pan. Toss in some baking beans and bake for about 15 to 20 minutes or until pale golden brown.
- Place the cream fraiche, milk, eggs and sugar in a bowl and mix until smooth. Place aside and remove the pastry from the oven.
- Strain the rhubarb and squeeze out the excess liquid before covering the pastry with it. Pour the cream mixture over the rhubarb.
- Bake for about 30 minutes or until golden brown. Serve warm as is or with a dollop of cream or ice cream of any flavour.