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:)
Begin by lining a 9-inch tart pan with a simple pastry crust. If you have the time, make it from scratch. Pre-bake the crust in a 400 degree oven until just golden — be careful not to overcook at this point; you don’t want the edges to burn when the custard is baking. When you pull the crust out, drop the oven temperature to 350 degrees.
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.
Your mouth will be fully watering at this point. Pop the tart back into the 350 degree oven and bake for about 45 minutes. Check frequently during the final 15 — you’ll want to pull it out when the surface of the custard begins to brown about the edges and the smell throughout your kitchen is irresistible. Cool the tart in your fridge before you cut and serve. You be glad you waited: the custard develops a cheesecake texture, the flavors marry, and it cuts and serves beautifully. (The freezer works too if you must eat it fast…). Enjoy!
My garden yielded 80 (!!) stems of rhubarb this weekend, so you bet I was looking for additional uses beyond my typical strawberry rhubarb pie and jams. This dessert fills the bill beautifully:) Thanks to the blog “What’s for Lunch, Honey”!
500g Rhubarb, cleaned and cut into 1 cm pieces
750g fresh raspberries
Zest of 1 lemon, preferably an organic lemon
4 tablespoons Grand Marnier
250g quark or chevre
4 slices lemon pound cake
In a large saucepan bring water to a boil. Add the rhubarb slices and allow to boil for a minute or two. Drain and allow to drip. Place rhubarb and 100g sugar in a food processor and purée until smooth. Set aside.
In a separate bowl mix together raspberries, lemon zest, 50g sugar and 2 tablespoons Grand Marnier together gently, making sure not to squish the raspberries.
In another bowl fold the rhubarb purée with the quark. Cut the lemon pound cake slices in cubes and drizzle with the remaining Grand Marnier.
Now assemble the trifle in tall glasses by placing a few cake cubes at the bottom of the glass, layer with a generous dollop of rhubarb-quark, then a few raspberries. Repeat, finishing off with a few raspberries on the top.
Keep refrigerated for at least an hour so that the flavors can infuse with each other. Serve cold, sprinkled with a few chopped pistachios if desired.
Note: If you are unable to find quark, substitute with chevre or natural sour cream mixed with whipped cream. You can also use mascarpone cheese for this. It will be slightly richer than quark but certainly a delicious option.