The rhubarb plant in my garden was flourishing and it was time to get eating rhubarb, I chose a rhubarb and almond tart recipe from a new cookbook I got rather than the usual rhubarb crumble which does not tickle my fancy. It turned out quitely lovely as the rhubarb was poached in sugar water to rid them of the tart taste but only till just tender so they still hold their shape after baking which gave the tart a lovely texture. The almond sponge was just the right partner in taste. To bring it all together, the tart is best served with cream or icecream but I only had evaporated milk which sort of worked too! In fact I liked it so much that I made again in a couple of days as a get well soon gift for a friend who injured her ankle.
 |
| Tender rhubarb encased in almond sponge...delicious! |
 |
| The uncut tart, a little singed on one side as I had to attend to the toilet needs of the little one |
Posts
Really loved your rhubarb tart, even without the cream. Thanks very much for such a big piece. I think I need to learn from you. Otherwise you have to make for me again :DD So thick skin huh...haha
ReplyDeleteYou're welcome Mary, recipe on the way soon... and you know where to get free rhubarb :)
Delete