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Rhubarb tart

I think I should not be ashamed to tell that, till this age, I have not tasted this plant called rhubarb. It was simply not very popular in my home country. I've seen it before in supermarkets or organic markets, I've looked at it in a weird way but I did not feel like buying it as I didn't know what to do with it. Later, I saw some recipes in different cook books and magazines, but I was still not that excited to try it. But this spring, I don't know why or how, I was simply in a search for trying something different from the usual staff. And I saw it in a Saturday market standing there... staring at me ... screaming in an appealing way... "take me"... "take me" .... and this is how, as I couldn't have resisted to this temptation, I ended up buying 3 bunches of rhubarb.

With my new acquisition I went home. I found quickly some recipes and selected 2 of them. First, was a clafoutis with rhubarb and the second, was a tart. It was difficult to decide which one to do, so, as I had plenty of rhubarb, I made both of them.
Should I tell you also that I had no clue how to cook this plant? Well, come on,  do not judge me, we all feel the same fear when dealing for the first time with a new "beast" plant. But I had a guideline:  I have followed the recipe as it was described and succeed to end up in a pleasant way. OK, OK..., I almost stick to the book ... you know me.
Of course, you are probably wondering.... and... how was it? I had no idea either how it was suppose to taste ... I was imagining a sweet taste with a heavy specific vegetable flavour. Well a total surprise... not sweet but sour, with no other additional flavour.
The surprise was even bigger when I have offered a slice to my daughter. First, as I was expecting, she ate the crust. Then, I was expecting to stop after that, but she didn't. She picked all rhubarb pieces from the slice and eat them one by one. Well, this was a really good surprise for me.
The next one to try my tart was my dear husband and his reaction was also surprising: "Mmmm, that's very interesting..." even though he is not a big fan of sweet dishes.
Do I have to make more presentation of it? ... I guess not... here it is the recipe.

Ingredients:
  • 1 shortcrust pastry (~500g)
  • 750g rhubarb
  • 1 tablespoon cinnamon
  • 2 eggs
  • 250g cream
  • 75g sugar

Directions:
  1. Wash the rhubarb and cut it in pieces of 1 or 2 cm.
  2. Stretch the shortcrust pastry and lay it on the bottom of the tart pan. My tart pan has 32cm as diameter.
  3. Mix the eggs with cream, sugar and cinnamon.
  4. Pour the composition over the shortcrust pastry in the tart pan.
  5. Spread the cut rhubarb over.
  6. Bake in the preheated oven at 210ºC for 1 hour.

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