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- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Rhubarb pies and tarts
It was Mother's Day. It’s actually quite easy to make and perfect if you have any rhubarb growing at the bottom of the garden and don’t know what to do with it outside of putting it in a crumble!
Gloucestershire, England, UK
4 people made this
IngredientsMakes: 1 tart
- For the pastry
- 150g plain flour
- 1 tablespoon caster sugar
- 80g unsalted butter, softened
- 1 medium egg
- For the base filling
- 4 sticks rhubarb, chopped
- 3 tablespoons caster sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- For the frangipane
- 150g margarine (Stork® or other)
- 150g caster sugar
- 2 eggs
- 150g ground almonds
- 1/2 teaspoon lemon juice
MethodPrep:30min ›Cook:45min ›Extra time:30min chilling › Ready in:1hr45min
- First, prepare your pastry. In a large bowl sift in your flour and add the sugar. Stir the two together to combine. Cut up the butter and add it in. Rub the butter into the flour/sugar so that it resembles fine breadcrumbs. Add the egg and, with a wooden spoon, stir it in until it forms a dough. Once it has just use your hands to smooth it into a ball. Wrap it in cling film and then pop it into the fridge for at least 30 minutes.
- Next, prepare your rhubarb. Put it into a saucepan with the sugar and put it onto the hob over a medium heat. Let the sugar melt and stir as it does so that the sugar doesn’t “catch.” Add in the ground ginger and cinnamon. Let the rhubarb cook down. When it’s softened and mushy remove from the heat and put to one side.
- Finally, make your frangipane. In a large bowl put your margarine and sugar. Stir together until soft and creamy. Add the eggs one and a time, stirring until each is well combined. Next, add the ground almonds and fold into the mixture until well combined. Add the lemon juice, again folding until it is well combined into the mixture.
- Pre-heat your oven to 170 C / Gas 3-4. Grease a loose bottomed 23cm tart tin.
- Remove the pastry from the fridge. On a lightly floured surface roll out the pastry into a rough circle, just wide enough so that it will fit the tart tin comfortably. Add the rhubarb mixture into the base of the pastry and smooth it evenly over the surface. Finally, add the frangipane mixture over the top of the rhubarb and gently (so that the two don’t combine) smooth it over the whole area, filling the tart tin evenly.
- Pop this into the oven and bake until the top is golden brown, around 45 minutes.
- Remove from the oven and let it cool completely before removing it from the tart tin. Serve with ice cream or crème fraîche.
See it on my blog
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Rhubarb Frangipane Tart
This rhubarb frangipane tart has a buttery, flaky, golden brown shortbread crust filled with a chewy, rich, almond frangipane and a colorful, brightly flavored rhubarb topping. I had several large stalks of rhubarb left over in the fridge after making my Strawberry Lime Rhubarb slab pie and was looking for a straightforward way to take advantage of them. Once I settled on a tart, it came together quickly thanks to David Leite’s excellent Pâte Sucrée recipe, which is an adaptation of a recipe from Joanne Chang of Flour Bakery in Boston. It’s easy to mix up and handles well.
Rhubarb & Ginger Bakewell Tarts
When I was a little girl, before the house move I mentioned last week and over twenty years ago, I begged my Mum to paint my bedroom pink.
I can’t remember my exact age at the time (I’m sure I’ll get a fact-confirming phone call or email from my Mum as soon as this post goes live) but I do remember pink being the talk of the playground, my absolute favourite and the go-to colour of choice for everything from pencil cases to t-shirts to bedrooms (and everything in between).
Painting over the alphabet frieze that had previously adorned the walls felt like a seriously grown up move, one that required consideration and planning in terms of picking out paint, covering the contents of the room in dust sheets and setting aside precious time to do the job properly.
I thought about it long and hard. My Mum lovingly painted the room. And as soon as it was done, with the fickle flippancy that only a small child can even begin to get away with, I told her I didn’t think I really liked pink all that much any more. My pink phase, as that of most little girls tends to do, had passed.
Last week I was at the greengrocer when a basket of rhubarb caught my eye. Despite bad experiences with stringy school rhubarb, that gloopy grey sludge a little more akin in colour to unwashed socks than anything else, the little girl in me was drawn to the shocking pink stalks before my eyes. Pink, it seems, still has a place in my heart.
The recipe below combines beautifully pink forced rhubarb with spicy stem ginger in a jam that is both comforting and zingy, spread below a delicate frangipane and encased in a flaky pastry crust. Here I’ve added a little wholemeal spelt flour to the dough for flavor and texture, but you could easily use all plain. Just don’t omit the orange zest, it really brings the dish to life.
Next time I cook rhubarb, I’m going to try cutting back the sugar, making more of a compote with a little bit of cardamom and maybe even a hint of rose, and serving it swirled into thick homemade yoghurt. But for now, in this cold January weather, pastry and sugar and the warming spiciness of ginger are exactly what I want. And pink. Everyone needs room to appreciate a little bit of pink in their lives now and again.
To make the jam dice the rhubarb into roughly 1cm chunks and put in a saucepan with the sugar, finely chopped ginger and the lemon juice.
Bring to the boil over a low heat, stirring occasionally. The mixture will seem dry to start, but plenty of water will be released from the
rhubarb as you heat and stir.
Gently simmer for 20-30 minutes until a small blob of jam (about the size of a 2p) dripped on a saucer sets in 15 seconds.
Do not wait for the jam to feel thick in the saucepan or it will set hard when it cools. Take off the heat and leave to cool.
To make the pastry dice the butter and put it in a food processor with the flour, salt and sugar and pulse until the mixture resembles breadcrumbs.
Mix the egg yolk into the iced water, pour into the dry mixture and pulse again until the mixture just comes together. Tip the pastry out onto a clean surface, shape into a 15cm disc, cover in cling film and refrigerate for at least 20 minutes.
Once chilled, roll out the pastry on a floured surface to about the thickness of a £1 coin (about 3mm). Roll the pastry onto a rolling
pin and lay into a tart tin.
Gently press the pastry into the tin, cut off the excess and prick the base with a fork- this will stop the pastry rising in the oven.
Return to the fridge for 10 minutes and set the oven to 180°C fan to heat up.
Once chilled, lay a sheet of baking parchment into the pastry tin and fill with baking beans. Bake for 15 minutes, then take the sheet and baking beans out, turn the oven down to 160°C and bake for a further 8 minutes. Take out and allow to cool.
To make the frangipane beat the butter and sugar in a food mixer or with an electric hand whisk until smooth and creamy, then beat in the eggs one by one, using a little flour to stop it splitting.
Fold in the almond essence, followed by the ground almonds and set aside.
To construct select 170°C fan and pour 100ml of water into the oven reservoir of the SteamBake oven or place a baking tray with water in base of the oven, five minutes before you are ready to bake.
Evenly spread the cooled jam into the pastry base, then neatly spread the frangipane on top (if you have a piping bag handy, use
it for the frangipane).
Cut the rhubarb evenly into lengths of around 8cm, and then cut each piece down the middle long ways and arrange by pressing into the frangipane about half way down. During baking the frangipane will rise and the rhubarb will shrink, so they will even out.
Bake for 45-50 minutes until a rich brown forms on the surface of the frangipane. Take out of the oven and allow to cool.
Once cooled, make the icing by mixing the water with the icing sugar until it is thick. Drizzle over the tart. Lightly toast the almond flakes and sprinkle over the tart, cut into slices and eat.
Red wine roasted rhubarb frangipane tart
… a bit of a mouthful to say but well worth the effort to eat… I love it when rhubarb season shoves it’s freshly-grazed-knee-pink hues into the season. I was a bit worried this year as we’ve had such cold weather I was concerned we’d have to wait an age before it started appearing and whilst my neighbour Tracey’s plant isn’t quite there yet there are some glorious examples of UK rhubarb in the shops… I picked up some delightfully thin and shockingly pink Yorkshire rhubarb this week and have been toying with what to bake ever since… and there are some mouth-watering rhubarb ideas out there in blog-land, i’m always amazed at just how versatile rhubarb is. Its sharpness works so well as a counter-balance to many sweet dishes but it also compliments meaty savoury dishes such as duck or venison really well too… roasted with chicken thighs is of course a firm favourite…
…one of my all time favourite blogs is Willow Manor written so beautifully by poet and artist (and rather fabulous cook) Tess Kincaid… her blog is such an inspiration and I often go over there just to have a little read… and feel truly humbled… she, too rarely for my liking, occasionally posts about food and yesterday created this incredible rhubarb shortcake masterpiece that i’ve essentially stolen for my own evil doings… it was the roasting in wine that really appealed to me and something id never done before so I thought i’d give it a go…
red wine roasted rhubarb frangipane tart
the tart is inspired by a Nigel Slater recipe for a greengage tart so i’m entering my version into the Nigel Slater inspired Dish of the Month bloggers challenge, hosted so beautifully by Janice from Farmersgirl Kitchen and Susan from A little bit of Heaven on a Plate . As you can see from the photo’s you have to really watch that the rhubarb doesn’t caramelise too much on its second turn in the oven. Mine has come out looking slightly charred but the taste was simply stunning… and so easy to achieve.
for the rhubarb in red wine (you can make this up to 3 days in advance)
500g trimmed rhubarb – cut into inch-long pieces
a small glug of red wine (half a cup)
a tablespoon of white sugar
a tablespoon of soft brown sugar
the seeds of one vanilla pod
for the pastry
200g plain flour
1 egg yolk
a little water
for the frangipane filling
125g caster sugar
2 large free-range eggs
150g ground almonds
40g plain flour
to make the rhubarb simply lay the stalks into a backing dish, cover in the wine, sprinkle with the sugar, scrape in the vanilla and bake on 150C for about 40 minutes or until just beginning to soften, take out of the oven and set aside to cool
to make the tart you will need a round 22cm tart tin and start with the pastry by rubbing the butter into the flour until it resembles breadcrumbs, add the egg yolk and a little water and bring together into a ball of dough. Flour your work surface and roll the dough out so that it’s just larger than your tart tin then gently place it into the tin, shaping and trimming it carefully. Place the tin in the fridge for at least 20 mins whilst you heat the oven to 200C.
use some screwed up baking paper to line the pastry and fill with baking beans before baking for about 20 minutes… remove the beans and paper and bake for a further 5 mins until the pastry is dry. Remove from the oven.
now make the frangipane filling by creaming the butter and sugar in a large bowl with an electric whisk, next add the eggs, ground almonds and flour and whisk it all together until you have a thick creamy consistency
pour the thick frangipane batter into the pastry case and smooth it out. Arrange the rhubarb on the top and then bake on 160C for 30 mins until the filling puffs up around the rhubarb.
the red wine can be reduced into a delightful thick syrup by boiling for a couple of minutes, this can be added to greek yoghurt for a divinely decadent accompaniment.
Rhubarb Galette with Orange Frangipane
There is only deliciousness happening in the form of this whole grain rhubarb galette today – no April Fool’s pranks and jokes here, promise.
Today marks the first rhubarb recipe of 2016, and I can’t tell you how excited that makes me. Nothing indicates the beginning of spring as much as those first fresh stalks of rhubarb. I spied some at our grocery store a few weeks ago and my mind has been churning with recipe ideas ever since. After dismissing rhubarb (my mom ate it all the time) the first ten years of my life, I’m making up for lost time.
As much as I love a good fancy tart, galettes (a fancy term for a free-form tart) are totally more my style. They’re laid back, rustic, and very forgiving. If you’ve been intimidated by homemade pies or pastries, start with galettes. You’ll thank me later.
Extra bonus points? They require very little baking equipment. You just need your hands and a trusty sheet pan. Ok, and technically a rolling pin.
Whenever I’m brainstorming new dessert ideas, I always start with the focal ingredient and work my way out. This makes it easier to bake seasonally and use ingredients that I already have on hand.
In this case, the focal ingredient is the galette filling. Lots of fresh rhubarb and orange frangipane. Since rhubarb is fairly self-explanatory, let’s talk frangipane (pronounced: fran – guh- pan). Where do I even begin?
Technically, frangipane is a dessert filling made with ground almonds, butter, eggs, and sugar. But oh my gosh, it is so much more than that! I fully came to appreciate frangipane in culinary school. We used it constantly in various applications and its ability to transform any number of desserts never ceased to amaze me.
You can flavor frangipane any number of ways. I chose to make mine an orange frangipane, since I happened to have some oranges in my fridge and orange pairs wonderfully with rhubarb!
The starting point for any frangipane recipe is very finely ground almonds, aka. almond meal/flour. Almond flour is made from skinless, whole blanched almonds that have been ground to a very fine texture.
Whenever I’m baking, I always work with Bob’s Red Mill almond meal/flour. The texture, flavor, and quality is unparalleled.
Not only does almond meal lend a buttery, delicate almond flavor to baked goods, but it also happens to be incredibly nutritious. Almond meal is full of protein, healthy fats, fiber, and vitamins – and in many cases, it can often be used in place of regular flour, or at least a certain percentage of it.
I pretty much keep a bag of almond meal in my freezer at all times (this helps prolongs the shelf-life, especially if you’re not going to use all of it immediately) for baking purposes.
In this case, you’re going to be using the almond meal to make both the frangipane filling, as well as the galette dough, which is made from a combination of whole wheat pastry flour and almond meal.
A double dose of almond meal for an extra boost in almond flavor, nutrition, and general merriment!
After the dough has chilled and been rolled out, the frangipane filling is spread in a center of the dough. It is then topped with the rhubarb filling – a simple combination of chopped rhubarb and granulated sugar.
Finally, the crust is brushed with a simple egg wash and decorated with sliced almonds and a sprinkling of sugar. Technically, you could skip the sliced almonds – but I love the added texture they provide.
I also love when desserts give a visual clue as to what is in them! Aka, frangipane and love.
I prefer to bake this galette until the crust is golden brown (50 to 60 minutes), because it lends the final dessert even more flavor.
Once baked, the crust has almost an almond cookie-like flavor and texture, and the sweet frangipane filling contrasts with the tart rhubarb. The galette tastes great on its own, but is also fantastic with vanilla ice cream or lightly sweetened whipped cream.
If you’re looking for more almond meal recipe inspiration this spring and summer, be sure to try this sour cherry berry crisp or this blueberry loaf cake. They are two of my favorites!
Rhubarb and Ginger Cake with Cardamom Creme Fraiche
It’s hardly surprising that a combination of some of my very favourite ingredients (brilliant pink forced rhubarb, fiery stem ginger and warming cardamom) have married together to form my perfect cake (aside from fudgy, rich chocolate cake- that space in my heart will never be replaced). The recipe is super easy and the result is a moist, fruity bake packed full of flavour. Serve up with pistachio praline and additional poached rhubarb to brighten up the miserable grey that is January…
Ingredients (serves 8-12)
- 250g self-raising flour
- 2tsp ground ginger
- 1tsp ground cinnamon
- 1tsp bicarbonate of soda
- pinch salt
- 175g golden syrup
- 3tbsp ginger syrup (from a stem ginger jar)
- 125g butter
- 4 balls stem ginger, diced
- 125g dark soft brown sugar
- 2 eggs
- 250ml milk
- 200g forced rhubarb
For the cardamom creme fraiche
- 300ml creme fraiche
- 10 cardamom pods, seeds removed and ground to a fine powder
- 1tbsp icing sugar
- poached rhubarb pieces (just pop 125ml water and 125g caster sugar in a saucepan and heat to melt the sugar- once it’s dissolved, bring to the boil and add 200g sliced rhubarb. Remove from the heat and leave for 5 minutes or until the rhubarb is tender but not mushy, then drain and use as desired)
- pistachio praline (put 100g caster sugar in a heavy bottom pan and leave it to melt, swirling occasionally. Once completely melted add in 100g pistachios and swirl until the syrup has reached a deep golden colour. Scrape onto some greaseproof paper to set hard then break into a mixer, blitz and use as desired)
- Preheat the oven to 180c. Grease and line a 20cm cake tin.
- Stir together the flour, ginger, cinnamon, bicarbonate of soda and salt in a large bowl. In a saucepan melt together the golden syrup, ginger syrup, butter, diced stem ginger and sugar. Bring to the boil for a minute then make a well in the dry ingredients and add the melted mixture. Stir together to eliminate any lumps then whisk the eggs and milk in a jug and add those in too and beat once more.
- Slice the rhubarb into 2 inch lengths and stir through, then tip the batter into the prepared tin (the mix is quite loose but don’t worry, it bakes beautifully and the rhubarb levels out within the cake during baking and doesn’t end up sinking to the bottom!)
- Bake for 1 hour- 1 hour 10 minutes or until the cake has reached a deep golden colour and a skewer comes out clean when inserted (it’s quite a long cooking time but this is necessary as there is a fair amount of liquid in the fruit- if the cake starts colouring a little too much before it’s cooked through, just cover it in foil for the remaining cooking time).
- While the cake is baking make the cardamom creme fraiche topping. To do this simply whisk together the creme fraiche, ground cardamom and icing sugar.
- Once your cake is baked, allow it to cool completely in the tin before removing it and presenting it on your chosen plate. Dollop on the creme fraiche just before serving and decorate with rhubarb and pistachios. I like to be quite free with this presentation but you can make yours more refined if you like.
Rhubarb Galette Recipe with Ginger Frangipane from Chef Shane Smith
A tart without the tin… that’s like music to my ears! This rustic and relaxed galette recipe is the perfect way to celebrate the first of the seasons ruby rhubarb.
– 200g plain flour
– 30g caster sugar
– 120g cold unsalted butter
– Pinch salt
– Pinch baking powder
– A few tbsp cold water
– 55g butter
– 50g caster sugar
– 1 egg
– 1/2 tsp chopped candied ginger
– 60g ground almonds
– 30g plain flour
– 500g chopped rhubarb
– 40g caster sugar
– 100ml water
– Egg wash
– Flaked almonds
1. For the pastry, mix the four, sugar, salt, baking powder and butter together until resembles fine breadcrumbs.
2. Add a few tablespoons of cold water until the dough comes together to form a ball.
3. Wrap & chill for a minimum of 30 minutes.
4. For the frangipane, in a bowl cream the butter and sugar until smooth and pale in colour.
5. Add the egg and candied ginger and mix.
6. Finally add the flour and ground almonds, Mix and set to one side at room temperature.
7. Put the rhubarb, water and sugar in a roasting tray and place in an oven set at 180C for 6-8 minutes to soften slightly, remove and all to cool.
8. Take the rested pastry from the fridge and on a floured work surface roll out a large circle and carefully place this on a lined baking tray.
9. Spoon the ginger frangipane in the centre leaving space around the edge.
10. Place the rhubarb on top of this and start to turn the edges of the pastry in to form a pleated edge.
11. Do not completely cover as the top of the galette should remain open. If you can, make sure there are no cracks in the pastry as the juice from the fruit will leak out during cooking.
12. Brush with egg wash and sprinkle with flaked almonds.
13. Place in a preheated oven at 180C for 35-40 minutes or until golden brown.
14. Remove from the oven and allow to sit for 5 minutes before serving. Best served warm with a spoon of marscapone! Enjoy
Delicious Rhubarb Recipes
1. White Chocolate Mousse with Poached Rhubarb
Chocolate mousse desserts always look far more difficult to make than they are, hence why I quite enjoy making them for family or friends coming round for dinner. Especially when you have multiple components and layers, like in this White Chocolate Mousse with Poached Rhubarb, you’re bound to have a restaurant quality dessert.
White chocolate can often be overly sweet in my opinion, which is precisely why it pairs perfectly with the tartness of rhubarb.
2. Rhubarb Crumble Tart
One of my dad’s two classic rhubarb dishes is rhubarb crumble, so I am sure he wouldn’t begrudge upgrading it to this Rhubarb Crumble Tart.
This tart reminds me a little of a frangipane one, so if you love those, then you are bound to feel the same about this. Recipes that come along with suggestions for what to serve along with them are right up my street, as I am not too talented at pairing flavors together myself. I initially thought the sauce in this dessert was a classic creme anglaise, but in fact, it has bay laurel leaves in it. Which will add yet another unique flavor element to the rhubarb.
3. Rhubarb Sorbet with Pistachio Brittle
You can’t go wrong with a good, sharp sorbet in my opinion, and I don’t know why I hadn’t thought of rhubarb before as the perfect ingredient to deliver on both those characteristics.
I can imagine this Rhubarb Sorbet being the ultimate refreshing snack on a hot summer’s day, and it has few, easy to source ingredients. The addition of the pistachio brittle is unique, as I have seen things like this along with ice cream but never sorbet. It would add a whole new element of both texture and flavor, and any leftovers could be snacked on as a little treat.
4. Strawberry Rhubarb Pate de Fruit
Don’t worry, I wasn’t too sure what this was when I first saw the name either, but they are pretty much strawberry and rhubarb flavored jelly sweets. As soon as I discovered this, I was desperate to try them out.
I am a sucker for jelly sweets, and although these Strawberry Rhubarb Pate de Fruit still aren’t the healthiest, at least I would know what was in them by making them myself. This recipe makes around eight dozen pieces, meaning that they would be perfect for sharing, or even giving out in little bags as gifts or party favors. That hint of alcohol will give them a grown-up kick, and take them from a regular sweet to something a bit more special.
5. Rhubarb and Ginger Twice Baked Soufflés
Rhubarb and ginger are two flavors which compliment each other perfectly, so I can imagine this dessert tasting delicious, especially when served piping hot with a dollop of vanilla ice cream on top.
Because the rhubarb is made into a compote with vanilla, sugar, orange and sweet wine, it will lose its sharp tartness while still maintaining its unique flavor. I have always thought of soufflés to be unachievable for people like me who can follow a recipe but isn’t the best of cooks, but this recipe for Rhubarb and Ginger Twice Baked Soufflés makes them look like a realistic goal to set myself.
6. Rhubarb Lattice Tart
Even if you don’t like the sound of this Rhubarb Lattice Tart, you cannot deny that it looks like a masterpiece. I would be incredibly proud of myself if I managed to make something this beautiful looking, even if it took me a while and was destined to be demolished by hungry mouths.
As fancy as it looks, this tart sticks to rather simple flavors, which I am fond of because it means that it will both deliver on the rhubarb flavor and also be a crowd pleaser. The majority of the preparation work goes into that pretty pink lattice. Otherwise, it is simple to do and is bound to go down a treat.
7. Rhubarb Hand Pies
Hand pies are always a great go-to, purely because of how delicious they are and how quick and easy they are to make.
These Rhubarb Hand Pies are packed full of rhubarb, so if you’re a fan of it or know someone who is then this recipe would be perfect. Because rhubarb has a rather strong flavor, it is often combined with other flavors to tone it down a little, but here it is left in all its glory. Pastry can often be a tad tricky to work with, but the method in this recipe looks delicious and straightforward.
8. Roasted Strawberry Rhubarb Parfaits
I have seen a lot of these on-the-go breakfast parfait kind of things floating around the internet recently, and I am keen to give them a try. I am not the biggest breakfast lover but respect the fact that it is the most important meal of the day so always force myself to have something.
These Roasted Strawberry Rhubarb Parfaits look perfect for someone like me who wants something yummy but not too filling. You could personalize your parfaits by adding your favorite berries and granola alongside the other components included in this recipe.
9. Rhubarb and Custard Slices
Rhubarb and custard have to be one of the most classic flavor combinations out there. I am pretty sure there even used to be a cartoon with that name. Back when I went to school my friend and I used to walk home in summer and stop at the sweet shop. She would always buy rhubarb and custard flavored boiled sweets, so those flavors are nostalgic for me.
I like the fact that these Rhubarb and Custard Slices look far fancier than they are trying to make. You could serve these up at an afternoon tea or girls catch up session, and I doubt anyone would believe you when you said you didn’t buy them from an actual patisserie.
10. Rhubarb Tatin
When I used to work in a restaurant, we would occasionally get to take home leftover desserts and pastries at the end of a shift, and my favorite was always the apple tart tatin. I have never tried a Rhubarb Tatin, but going by my love of the apple I reckon I can rest assured that I would be a fan.
The dessert is beautifully spiced with star anise which will complement the rhubarb well. The best part of this recipe is that it caramelizes as it cooks so that the outcome will be a delicious, sweet caramel covered tart. Be sure to serve it with vanilla ice cream, which will run down the sides as it melts.
11. Vegan Chocolate Tart with Rhubarb
The sweet, ginger-flavored rhubarb will go perfectly with the rich dark chocolate in this recipe. Not everyone in my family likes overly dark chocolate, but because the rhubarb accompaniment will sweeten the entire dish I know it would go down well all around.
A chocolate tart always looks sophisticated and delicious therefore I can imagine myself making this Vegan Chocolate Tart with Rhubarb for a dinner party or celebration of some sort. My sister has recently gone vegan, and I know my mom struggles to find desserts that she will be able to eat, so I will be sending her this in the hopes that she will make it for us all.
12. Rhubarb and Vanilla Sponge Pudding
Rhubarb and Vanilla Sponge Pudding is the second of my dad’s signature rhubarb dishes. He puts his special twist on it, however, lining half the bowl with rhubarb and half with apple to cater for those who don’t like one or the other.
It is probably because of my dad but, to me, this is the ultimate comforting dessert and always makes me feel warm and homely. It isn’t at all difficult to make, and the sponge is flavored with vanilla which puts it even higher up in my ranks. My favorite accompaniment to have along with this pudding is a good helping of hot custard.
13. Goat’s Milk Panna Cotta with Beet Meringue, Strawberries, and Rhubarb
Now, this is quite a mouthful to say, and I can imagine it would be quite the mouthful to eat too. As much as simple desserts are as delicious as fancy ones, it is sometimes nice to have a bit of fun with them, trying out something new that you wouldn’t necessarily have all the time.
This Goat’s Milk Panna Cotta with Beet Meringue, Strawberries and Rhubarb is a perfect example of that. Although I can’t imagine myself making this for dessert every Sunday, I do want to try it. Panna Cotta is always such a beautiful light dessert, perfect for the end of a summer meal, especially when paired with fresh strawberries and honeyed rhubarb like it is in this recipe.
14. Spiced Rhubarb Crumble
Crumble is a much-loved dessert, and I am yet to meet someone who doesn’t love a good bowl of hot crumble paired with custard, ice cream or cream.
Multiple different fruits can be used to make a crumble it can be fun to combine more than one too. This Spiced Rhubarb Crumble keeps it simple with a rhubarb filling, but it’s still exciting and delicious because of all those spices that go in along with it. The combination of cinnamon, star anise, and ginger is bound to be spectacular, and incredibly comforting too.
15. Rhubarb and Greek Yogurt Popsicles
Yogurt-based popsicles are some of my favorites, but I feel that there is a lack of them on the market. That’s why I love finding unusual sounding recipes for them so that I can save them up for summer and make a couple of batches myself.
These Rhubarb and Greek Yogurt Popsicles sound like they would taste delicious, but also look extremely pretty due to their pale white color, bejeweled with pink rhubarb. There are very few ingredients in this recipe, so not only would they be simple to make but also incredibly inexpensive.
16. Strawberry Rhubarb Jam
Jam is always fun to experiment with. It lasts a long time once made, and also makes the sweetest little gift to share with friends and family.
My mom often makes raspberry jam to deal with the abundance of them we tend to get in the garden in the warmer months, and it always goes down well. This Strawberry Rhubarb Jam is a recipe I will be passing on to her, and I know my dad would be pleased with that too considering his love of rhubarb. I can tell this would taste delicious on toast or, even better, warm homemade scones.
17. Baked Lemon and Rhubarb Tarts
These Baked Lemon and Rhubarb Tarts remind me a little of creme brûlée, with the caramelized sugar top cracking away to reveal a creamy custard filling. They are one step better however, as they also have a layer of soft, roasted rhubarb at the bottom.
I love all the different layers that you will experience while eating this tart, both the physical layers and the layers of flavor. There is sweetness from the sugar, citrus from the lemon and a slight sharpness still left in the roasted rhubarb. I will certainly be trying these and sharing them others too.
18. Almond Rhubarb Picnic Bars
It is coming up to picnic season, meaning I am always keeping my eye out for easily portable desserts like these Almond Rhubarb Picnic Bars.
The construction of this looks highly therapeutic, and I am the kind of person who would thoroughly enjoy sitting chopping up the rhubarb and arranging it perfectly in the tin just like in this example. Almond as a flavor will mellow out the tartness of the rhubarb while acting as a perfect base for the bars. I can see these being carted along to more than one of our frequent summer picnics in the park.
19. Rhubarb and White Chocolate Blondies
Once again the genius combination of sweet white chocolate and tart rhubarb comes together to create beauty in dessert form. I have only tried making blondies once, and they were good, but not overwhelming flavor-wise. I certainly have much higher hopes for this recipe.
These Rhubarb and White Chocolate Blondies both look pretty and sound like they would taste incredibly yummy. The blondie base is made with brown sugar which I always find gives desserts a delicious caramel hint to them. The rhubarb topping doesn’t have too much sugar added to it, meaning that the rhubarb will maintain that sharp, characteristic taste.
20. Rhubarb Pavlova
Pavlova is my granny’s signature dessert, and if there is even a hint of a celebration, you can be sure that she will turn up at the door with one big enough to feed the five thousand. She tends to top hers with mixed berries like strawberries and raspberries, but since the meringue itself is so sweet I think rhubarb would work exceptionally well.
I like an excellent thick, fluffy base on my pavlova, and I reckon this Rhubarb Pavlova would deliver on that front. Paired with the whipped cream and topped with that delicious rhubarb mixture, I can’t think of a better spring dessert for after a BBQ.
21. Waffles with Rhubarb-Vanilla Jam
Imagine waking up to these Waffles with Rhubarb-Vanilla Jam on a Sunday morning. They would be even better if someone else made them for you, we can all dream.
These are no regular waffles, they are liège style, meaning that they are extra crispy on the outside and extra fluffy on the inside. The idea of adding vanilla to the rhubarb jam is a brilliant one to me, not only because I love anything vanilla but because I feel they will make a perfect pair. If you want to treat yourself, why not add a scoop of vanilla ice cream on top of the hot waffles before you dig in.
22. Rhubarb Custard Cake
This deliciously moist Rhubarb Custard Cake would go perfectly with a cup of tea or coffee. I like that there is no actual custard in the cake, it is instead an interpretation of the classic flavor combination.
The hint of rum and lemon make the cake slightly more adult, lending it perfectly to an afternoon tea or overdue catch-up. The recipe itself is incredibly simple so it could be whipped up at short notice if need be, all you have to do is combine all the cake ingredients before pouring the mixture over the arranged rhubarb.
- To make the pastry crust tip the flour, icing sugar and a pinch of salt into a mixing bowl, dice the butter into cubes and rub it in using your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tablespoons of cold water and knead the dough together with your hands until combined. Try not to overwork the dough stop as soon as it comes together in a ball. Wrap, then chill the dough for 20 minutes.
- Once the dough has rested, roll it out until it is approx. 3 mm thick. butter a a tart pan. For a round one use 23cm-diameter for a square tart form approx. 21 x 21cm. Carefully transfer the crust to the tin, pushing it into the corners, and patching up any cracks or tears. Trim any overhang. Leave the pastry to chill for 20 minutes. Preheat the oven to 190°C, fan 170°C.
- Blind bake the crust: Scrunch up a sheet of baking paper into a ball, then lay it over the crust. Fill this with baking beans, making sure that you press them into the corners. Transfer the tart form to the oven and bake for 20 minutes, then remove the baking beans and paper, then cook for another 5 minutes until golden.
- While the tart crust is baking make the rhubarb. In a large skillet, combine the water, sugar and cardamom and bring to a boil. Add the rhubarb stalks, reduce the heat to a very low boil and poach the rhubarb for about 3-4 minutes, until just soft. Make sure not to move the rhubarb around too much as it may fall apart. Remove with a slotted spoon and let cool on pieces of paper towels.
- Make the pistachio frangipane: In a food processor, process the pistachios until finely ground - do not over process. Add the butter and raw honey and process until well blended. Pour the frangipane mixture into a bowl and with a whisk, mix in the eggs and heavy cream. The idea is not to incorporate to much air into the mixture to avoid cracking when the mixture rises during the baking period.
- Assemble the tart by spooning the frangipane mixture into the tart shell, arrange the rhubarb pieces over the frangipane. Bake for 40-45 minutes or until it starts to get golden brown. Serve warm or cold with dollops of crème fraîche and some rhubarb syrup (see notes below) drizlled on top.
- Once you have poached the rhubarb and removed with a slotted spoon, cook down the liquid until it reduces to tha thick syrup. YOu can use this to drizzle over the crème fraîche instead of honey.
Sharp and delicate the poached rhubarb is the perfect contrast to the sweet and nutty frangipane. If you do not have time to make the crust then please feel free to buy a good butter puff pastry crust, which works equally well. I personally love the hint of cardamom in the rhubarb compote, adding a bold earthy character to the entire tart. Substitute cardamon with cinnamon, lemon zest, vanilla or even black pepper for other flavor variations. The main thing is to enjoy this stunning tart with family and friends!
More sweet tarts for Spring and Summer on WHat’s for lunch, honey?
|Honey Cinnamon Zwetschgen and Hazelnut Cream Tart||Bakewell Tart with Thyme Infused Cherry Preserve and Cashew Frangipane||Apricot and Pistachio Frangipane Tart|
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