For everyone that loves rhubarb, here is a woven top rhubarb tart recipe that is as pleasing to the eyes as it is to the taste buds. Rhubarb is a vegetable although some folks think it is a fruit. This is due to its sour fruity taste as well as the fact that it is used in mainly dessert recipes like this gorgeous tart. It is easy to grow and once established will come back year after year.
The best way to know that you will always have fresh rhubarb is to grow your own because the time it is available in stores is extremely short and it only happens once per year. I have my own rhubarb plants that I bought from Hirts and they did really well from the time I ordered and planted them. This will be the fourth year they have come back. They are just about 2 inches through the soil here in Wisconsin right now.
If you want to plant your own rhubarb, now is the time. You can plant it through April into very early May, but you should not cut it the first year and even the second don’t cut all of the stalks. The plant needs 2 or 3 to soak up sunshine and nourishment for the next year. You can buy it here. Canadian Red Rhubarb Plant. 2 or 3 plants give me enough for fresh use and some for the freezer. This recipe calls for fresh so you will need to have your own or find some at the store or Farmer’s market. The crust is a shortbread, the filling is Frangipane but you could use a pastry cream or I think even a cheesecake filling would be good. Then the tart is topped with rhubarb that has been poached and woven for a stunning presentation. I love the color and the woven look is very nice. The recipe is from Baking A Moment and is an awesome way to serve rhubarb.
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