Rhubarb was all over the place in Copenhagen when I was there in April.
I made a crumble that kind of looked like this, but was devoured by friends before I could snap a shot. I used Christina’s Cucina’s no fail recipe: a recipe that should be bookmarked by all.
When I returned to LA I was still craving the tart tanginess of rhubarb. As luck would have it I stumbled across this beautiful photo of a rhubarb tart and found my muse. Emily Hilliard runs Nothing in the House, a pie blog. I love how she uses rhubarb stalks in slices that makes for a stunning presentation.
- 4-6 medium sized rhubarb stalks sliced lengthwise
- 1/2 stick unsalted butter cubed
- 1 teaspoon sugar
- pinch of salt
- 3/4 cup flour
- 3 tablespoons milk
- 1 cup or so almond flour for dusting
- 2 eggs
- 1 egg yolk
- 1/2 cup sugar
- zest of two lemons
- 1/2 cup lemon juice
- Place flour, sugar and salt in food processor, pulse. Add butter and pulse until it looks like coarse corn meal.
- Add milk and pulse just until the batter holds together.
- Roll out dough using almond flour to dust your surface and dough. Place dough in tart pan, trim edges. Score the bottom of tart dough with fork.
- Bake in 375 oven for 15 minutes until is just browns on the edges. Check dough at about 5 minutes and pop any bubbles.
- Mix all ingredients in a stainless steel bowl.
- Place bowl over medium sized sauce pan with an inch of water and cook over double boiler whisking until the mixture thickens and looks like pastry cream.
- Add 2 TBS of butter. Whisk. Chill (This can be made ahead of time. It will keep for up to a week.)
- Spread about 1/2 inch of the lemon curd on the pre-baked tart shell.
- Slice rhubarb stalks into 1/4 lengthwise slices then cut rhubarb slices so that they are half the length of the tart circle (about 4 inches)
- Place the rhubarb slices on top of the curd so that they fan out and cover the lemon curd. If you have leftover rhubarb place another layer around the tart.
- Bake in a 375 oven for about 20-25 minutes until the rhubarb is soft.
Mette’s Rhubarb Porridge
- Clean about 6 rhubarbs and cut them in small pieces.
- Boil them in water (only just covering the rhubarb) with vanilla cane until they have dissolved.
- Add enough cane sugar until it’s sweet but still sour.
- To thicken take it off the heat. Dissolve 2 teaspoons of potato starch in a bit of water. and slowly pour into rhubarb.
- Leave it on the counter to cool.
- To serve: pour whole milk on and a little sugar. Voila.