One morning my neighbor asked me si j’aime la rhubarbe… mais oui, j’ai dit… And then an hour later he handed me a handful of gorgeous rhubarb, freshly cut from his garden. When we talk about eating locally grown food, this is about as good as it gets! I decided to make a strawberry rhubarbe tart because that’s what seemed logical. I happened to have a lovely barquette of sweet strawberries and so it was a done deal. The more interesting assignment would be the crust…
But first, these rhubarb stalks needed to be cooked. I decided I wanted my rhubarb to more or less remain in whole form (and not mushy purée) when put in the tart, so I cut my rhubarb in about 4 inch pieces and simply simmered them in some butter until they were tender to a fork. The very last step was that I added a splash of 100% maple syrup over them, to reduce the strong acidic bite that rhubarb is known for.
Next up: the crust. I shimmied over to my pantry where I stare at my collection of flours. Spelt? No… Epautre? No… Poudre d’amande… hmmm.. yes… Crushed pistachios… yes… You see, I don’t follow recipes. I just go with my instinct and my dishes are thrown together rather impulsively. That’s why everything on this website is quite original. First I melted butter and coconut oil, and then mixed in the almond powder, pistachio powder, and some rice flour until the crust was a good consistency.
I tasted it, and then spied my jar of sesame seeds. Quick as a flash, there were now sesame seeds in my crust batter.
I then smushed out the crust in a glass pie plate, like so:
A little experience told me it would be a good idea to pre-bake my crust, and so I did:
Then I carefully transferred my cooked rhubarb to my tart, and then filled in the holes with the strawberries, just cut and washed, no added sugars. About 20 minutes later, here’s what the result looked like!
I sprinkled some powdered sugar over the top, (which later melted)… but nonetheless it was fun playing with fairy dust…
So thanks, Bruno, for the Rhubarb!
100% Maple Syrup:
Glass Pie Pan: