Test Kitchen: A Forth of Rhubarb

(If this venture had ended badly I was gonna call this Rhubarb Hubris. Rhubris?)

I fancy myself pretty worldly. I’ve been some cool places and eaten some things.

I had, until last week, never touched rhubarb. Honestly, until my friends at the Sugar Beet set about to Beet some seasonal food sense into me, I’m not even sure I would’ve been able to tell a stalk of rhubarb from a flamingo’s leg before last year.

Why not decide to try it out for a big event, untested and with only a good tot nap standing between me and disaster?  What harm?

Before Forth was rained out by the April 18 Flood of the Century (Which, c’mon, happened like four times this year but wins at our house because ONE stair heading upstairs flooded. What?)I had baked a ginger pear bundt cake. The thing is damn good. Our event is seasonal though, based on a rambling vision I shared with Lisa & Kelly, and ginger pear just doesn’t shriek Spring. I took the FotC (Flood of the Century) as a chance to reboot and pick something a bit more May. And Spring? That’s rhubarb’s time to shine (I think).

I picked a rhubarb tart with a citrus glaze. I Pinned it. I planned it. And, because I am me, I waited until about an hour before I needed to leave to approach the rhubarb for the first time. Dude, it’s stringy and harder to cut than I expected. Like celery’s really cranky, blushing older sister.

But I worked it out.

rhubarb tart

 

I mean, that looks good, right? (Good as in I opted to ignore the instructions to cut/place the rhubarb in a geometric or organized pattern and decided it would be a “rustic” tart, which means mishappen rhubarb bits, a crust that is barely a rectangle, but shabby chic enough.)

I then went to work on the glaze. Easy, I can reduce shit like nobody’s business. Ten minutes later I had a saucepan full of near-glass. My solution? Try it to see if it was good. I proceeded to burn a whole in my chin (note: I also was heading to take head shots for Design Cloud.). It was not good, my face was melting. But because I am a stress shopper I had enough extra oranges and limes to sack up and try the glaze again. And this time? I added vanilla to show it who’s boss.

Y’all? I think it turned out pretty lovely. Made all the lovelier by staging from a new crush, Janelle of re:Find Joy,who is about as delightful a human being as ever.

rhubris be damned

And, by the by, Forth was ah-mazing. More on that soon.

Rhubarb Tart with Citrus Glaze, from epicurious

  • 1 cup fresh orange juice *I juiced 2 oranges. I think.
  • 1 tablespoon fresh lime juice
  • 1/2 cup sugar
  • 3/4 pound rhubarb stalks, thinly sliced diagonally (1/8 inch)
  • 1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
    *DO THIS. Like, don’t forget everytime you are going to use puff pastry that it needs to thaw for about 40 minutes. Especially when you have provided yourself about that time to do the whole damn thing.
  • 1/2 teaspoon grated orange zest
  • *I added a hearty splash of vanilla to the glaze per some reviewer’s recommendations.

Preheat oven to 400°F with rack in middle.

Stir together orange juice, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.

Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.

Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through). Prick pastry inside border all over with a fork.

Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.

Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.

Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.

Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.


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