For this tart, you can use either forced rhubarb in the early part of the year, which is pink, tender and sweet, or the typical garden rhubarb from late spring onwards, although you may need to add a little more sugar when marinating the stems. For me, both are delicious.
Rosewater, one of my favorite flavors, is delicately fragrant, and I suggest buying a bottle or two for your pantry. Whenever I am roasting rhubarb I add a few dashes of rosewater, but it’s also delicious added to whipped cream, sponge cakes, raspberries, strawberries—I could go on…
Though we claim to be rhubarb purists as our grandmother was, we do believe it pairs very well with tart raspberries.
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I think this may be my all-time favorite pie. The combination of sour cream, rhubarb and crumb topping is so good, it should be illegal.
For some, the beginning of spring is marked by budding crocuses and blooming daffodils. For me, it’s all about the rhubarb. After a long winter of baking endless nut, citrus, and chocolate cream pies, the emergence of those leafy pink stalks from the ground is a harbinger of the coming bounty of spring and summer fruits. Some wait until strawberries are in season a few weeks later to start baking with rhubarb, but I use it as soon as humanly possible. Toasted almond frangipane is a lovely, creamy foil to the tartness of the rhubarb, and adds an extra layer of flavor without overwhelming the star ingredient.
Lemon curd whizzed in a food processor for a minute or so becomes a lighter-than-air, creamy sauce for these sweet and tangy dessert crepes, which were created by pastry chef and cookbook author Kir Jensen of The Sugar Cube food cart in Portland, Oregon. If you're using fresh rhubarb, pick out the darkest red stalks you can find—they have the best flavor and color.
I adore making rhubarb pies (I prefer mine without strawberries and with a made-from-scratch crust.) But sometimes a girl needs something a little stronger than pie to get through the rest of the day. This is an especially nice way to celebrate a birthday that falls during rhubarb season. Mine is June 3rd, the height of rhubarb season and here is how I make birthday Rhubarbaritas: