We’ve been watering the rhubarb in the garden faithfully over the past month, and we’re about to be rewarded…it looks fabulous! This recipe is the perfect ending to a rhubarb harvest, and since we have just a bag or two of last summer’s tart cherries left in the freezer, the rhubarb cherry tart is just the ticket! Belly up! Thanks to Firefly Farms for the recipe and photo:)
While the crust cools a bit, make the chèvre custard filling: whisk together 8 ounces of chèvre with a half-cup milk, two eggs, a bit of vanilla extract and 3/4 Cup of sugar. Last, whisk in the juice of half a lemon. Pour the custard mix into the pre-baked crust.
Now the fruit: slice the rhubarb- about one quarter-inch thick. Use about 4 good-sized stalks. Pit and halve a pint of cherries. Mix the fruit together with a couple tablespoons of sugar — just enough to coat the fruit — then “sprinkle” the fruit evenly over the top of the tart.