May 18th
2006
It's such a shame, always the same sad story. Each time my eyes spot some beautiful pink stalks of rhubarb - anything pink attracts me - and I begin to peel them back home, there's not much color left. A hint of rose. Maybe. And lots of green, soft green, that tends to blend into some indefinable, rather unattractive achromatic/olive-brownish SOMETHING. Rhubarb doesn't make it easy for me to like it, and I didn't even start talking about its tartish taste.
When rhubarb is paired with strawberries, the color problem is usually squared away and the combination is turned into something red. Frozen raspberries in our freezer triggered another thought: why not pair my not-so-colorful-anymore-vegetable with a puree of those berries? This time inventiveness was rewarded, both color- and taste-wise - raspberry-rhubarb-vanilla-custard-tart it is!
Roll out the puff pastry (here I used a store-bought, chilled, not frozen puff pastry, 25x42cm/10x16 inches in size), brush it with a bit of water -this way the pastry sticks together more easily- and fold it once (short side to short side). Use a rolling pin to ensure proper connecting, then again brush it with a little water. Start with the shorter side and make a tight roll, chill it in the freezer (wrapped in foil) until it becomes firm, but not frozen (roughly 20 minutes).
Cut the roll in 10 to 12 equal slices, about as thick as your thumb. Usually I use the "mathematical approach", which I wrote about in our Pasteis recipe. Now manually shape them into little cups with your hand make them fit in a greased 12-hole muffin tray. Preheat oven to 225° Celsius.
Clean and peel the rhubarb, cut it in 5cm (2 inch) pieces. Either you're handy with a knife of your choice or you take the easy way with a peeler: Shave off thin slices of each rhubarb piece, the more (thinner) the better. I borrowed this smart idea from Dana. Combine the shaved rhubarb, the raspberry puree, the water and sugar in a small pot, bring it to a boil and let simmer for some minutes until the sugar has completely dissolved. Don't forget to check the sugar level, add more if needed. Remove from the stove.
Heat up milk, heavy cream and vanilla pod (split lengthways & add scraped out seeds) in another pot, bring to a boil and let simmer for some minutes. Remove from heat. Discard the vanilla pod.
Combine sugar with starch and a pinch of salt, add the egg yolks and beat well until you receive a homogenous mixture. Continue beating at very slow speed and pour in the still hot cream mixture. If you beat too fast, you may end up with an almost foamy mixture - not good.
Put the mixture back on the stove and carefully reheat it, while continuously stirring. Avoid to bring it to a boil, as it will curdle the eggs. After some minutes the mix has thickened and can be removed from the heat.
Fill the custard into the pastry shells - half-full, 2/3 is enough. Otherwise the custard will rise over the pastry and burn onto the tray. Top with a small teaspoon of the raspberry-rhubarb compote.
Bake for about 10 to 15 minutes, the pastry should get a nice golden brown color, but the rhubarb shouldn't turn dark. Remove from the forms and let cool down. Dust with confectioners' sugar, if desired.
Resume: The sweet vanilla custard pairs wonderful with the tartish raspberry-rhubarb, the color became unbelievably vivid - compared to what my regular rhubarb looks like. By the way, I burnt my tongue - again - because I had to try them straight from the oven. You think you'd learn from your own mistakes? Not in this particular matter, not me. Though they're great right from the oven, my favorite ones I had the next day, chilled, straight from the fridge...
Raspberry-rhubarb-vanilla-custard Tarts
Recipe source: own creation
Prep time: 40min., baking: 15-20 min.
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Ingredients (yields 10-12):
275g puff pastry (chilled, store-bought)
150g rhubarb (shaved)
5 tbsp raspberry puree (seedless)
1-2 tbsp water
4 tbsp sugar (or to your liking)
200 ml milk
200 ml heavy cream
1 vanilla pod, split lengthways, seeds scraped out
50 g sugar
a pinch of salt
1 tbsp starch
3 egg yolks
for decoration: confectioners
Your tart looks colorful and delicious!
Paz
Oh my how pretty...in pink! This is the second time I've seen a post on rhubarb and it never fails to bring back the one unforgettable memory of having to deal with an entire CASE of the stuff at work. Yikes!
yum! but why do you need to peel rhubarb? i never do. i nother nice way pf preserving the pink, if you are simply stewing it, is to stew it using flavoured jelly crystals instaed of plain sugar, satrwberry, raspberry, or my fave variety, port wine jelly (i'm from australia). it has th added advantage of both colour and a bit of thickening. but i can;t wait to try these tarts (though i won't peel my rhubarb)
Recently, I paid top dollars for rhubarb (!) and made Rhabarber-Kompott, Rhabarber-Quarkauflauf and Rhabarberwähe, all in one week. But it was worth the money and the calories; the dishes were delicious, and every bite reminded me of Switzerland.
For 2 and 1/2 years, I had to recreate Swiss flavors in California. In one month, we will moving back to Berne, and I have to bring California to tiny Switzerland with cooking and baking - not an easy task, but I'll give it a shot.
Oh, last but not least, I just love your blog!
Die sehen fantastisch aus! Das muss ich sofort ausprobieren, mal sehen, ob ich damit den Rhabarber-Hasser Helmut überzeugen kann ;-) Ich habe übrigens schon zweimal Rhabarberpflanzen als angeblich komplett rotstieliegen "Himbeer-Rhabarber" gekauft - und wurde dann doch wieder enttäuscht, weil nur die Schale rot war.
Yummiyummi.
Bin begeisterte Besucherin eurer webseite.
Hab auch schon mal was probiert (spargelquiche) leicht angepasst.
Leider bin ich in der englischen Küchensprache recht wenig bewandert.
Was also bitte ist "starch"?
Liebe Grüsse in meine exheimat München aus Holland.
Great idea, the one thing I never really liked about rhubarb is the color after baking it! One of my bakingbooks shows beautiful pink rhubarb (not only on the outside), but I'm not sure if it is available here in Germany. I'll definitely adapt the idea with the raspberry puree, thanks.
Hmm one more reason to pop down to the allotment and harvest some rhubarb. I need to make some jam, which also includes raspberries - the recipe is over on the Waitrose web site.
I echo the sentiments re. peeling - I never do, my mother never did and my grandmother never did either.
I don't peel rhubarb either ... of course since there's seems to be NO RHUBARB this year, I'm not cooking any, either. I look in hope ...
I usually skin rhubarb, too. The rhubarb I get from my neighbours or the farmersmarket has a though skin, which is unplesant to eat. (Sorry for my bad Englisch ;)
Your photos made my mouth water, and I don't even like raspberries and rhubarb is questionable to me. *laughs*
I wish I could spend the entire afternoon staring at this. What a lovely treat!
These look divine!!! Thank you for sharing this recipe!
Your blog is delightful, you're so getting into 9rules. Good luck! I'll still be reading no matter.
Eure Fotos sind schlichtweg zum Anbeissen! Ich habe Rhabarber bisher übrigens immer geschält, die Haut ist mir viel zu dick und faserig als dass ich sie mitessen wollte. Vielleicht ist das aber von Sorte zu Sorte unterschiedlich?
Beautiful! I gave up on pink for my last rhubarb concoction and combined it with oranges instead--it was delicious! I made little individual rhubarb crumbles, which you can see here: http://moon-pie.blogspot.com/2006/05/rhubarb-crumbles-are-just-very-small.html I'm hoping that when rhubarb season gears up the stalks will get a little redder!
Rhabarber-Orangen-Gelee mit Sternanis...
In der deutschen Foodblog-Szene ist das Rhabarberfieber ausgebrochen, deutlich zu sehen u.a. hier, hier, hier und hier. Auch mein Rhabarber im Garten kommt so langsam in die erntereife Phase. Alles schön und gut, wenn da nicht ein Hindernis wäre: Helmu...
These look absolutely delicious! I love rhubarb, but I've never cooked with it - this may motivate me into action!
I don't really like rhubarb but this makes me want to try some :)
Whew, I'm glad that after all the "I don't peel" comments, a few do it too and I don't have to feel like a complete weirdo. :)) Seriously though, I guess it all depends on the rhubarb. I'm sure there are types you don't have to peel, others may be a challenge for anyone's teeth or taste.
Hallo Petra, Oliver gehörte auch der Gruppe, "brauch ich nicht probieren, wird mir eh nicht schmecken" an, bis dato :) Als er nach dem ersten Bissen "da hättest Du aber ruhig mehr Rhabarber reintun können..." vor sich hin murmelte, dachte ich wirklich, ich hör' nicht richtig. Falls Du sie ausprobierst, bin ich neugierig, wie sie ankommen!
Hi Inge, Starch = Stärke; zum Beispiel Mondamin für dieses Rezept.
yummmmmm!!!!! another recipe perfect for spring -- I'm going to try this one too. thanks, Nicky!
Hallo Nicky,
ich kann einen vollen Erfolg vermelden! Die Törtchen mit ihrem Kontrast von sanfter Vanillecreme und säuerlich fruchtigem Kompott schmecken einfach himmlisch und waren ratzfatz aufgegessen. Vielen, vielen Dank fürs Rezept! Ich werde etwa Kompott einfrieren, dann kann ich diese Leckerei auch in rhabarberloser Zeit wieder mal auf die Kaffeetafel zaubern :-)
Übrigens: ich ziehe den Rhabarber im Normalfall auch ab, gerade wenn die Stangen nicht mehr ganz jung sind.
I'm not usually much of a rhubarb fan, but I might be converted if these little cakes are as good as they look! Will have to try them sometime soon!
i love everything almond. i gotta try this.
i entered a hot dog eating contest last week it's on my blog if you want to see
Although I abhor rhubarb, this is such a lovely composition it almost makes me rethink trying it again.
Beautiful pictures and great recipes! I already tried two of your desserts and both were a big hit, this one is next on my list. Thanks for sharing!!
ohmygoodness i want this!!! looks so delicious and beautiful.
i have been wanting to try this for weeks and i finally got some beautiful rhubarb today. i followed the instructions exactly and it is not so pink at all, but more of a muted, disappointing red AND i slicing the rhubarb this way intead of the usual chunks has left me with nothing but rhubarb puree!!! now i have to figure out what to do with some muted red rhubarb puree -- ideas?
ps. it tastes fantastic and i love your blog.
Edit: I made these little tarts three times now and received very positive feedback from fellow foodblogger Petra from "Chili and Ciabatta" who reproduced them, I'm really sorry you were not happy with your rhubarb's consistency. You could try to reduce the temperature and time you let the rhubarb simmer and be sure to stir it very carefully. On the other hand: Why not top the custard tarts with a teaspoon of the puree? Should taste equally good! Your leftovers? How about a topping for good vanilla or cookies & cream ice cream or panna cotta or ... ;) Take care, Nicky
Rhubarb is also a great souring agent and pairs well with beet juice, which can be cloying and muddy tasting.
[...] Notes for Raspberry-Rhubarb Vanilla Custard Tarts: [...]
I "LOVE" rhubarb. I have some in my garden! I never peel. I get pink color out of it when needed - has to do with using lots of sugar :o).
I have a great recipe for rhubarb crumble (w/ ginger & cinnamon). Let me know if you would be interested!
I just had my first experiment with rhubarb and I didn't peel it, but I am in Australia too. Maybe the skin is a little more forgiving here.
I made some jam and a crumble: http://www.ladylunchalot.com/2006/10/22/rhubarb-rhubarb-rhubarb/
[...] Oh! And I don’t peel Rhubarb, but my Mum says that I should. I don’t know why - it tastes just the same. There are some great comments on that subject over on this article. [...]
Re peeling, I think it is best to peel larger, more mature rhubarb stalks, which have a thicker skin and earthier taste (not too pleasant actually).
Re colour, I have found that (whether peeling or not) some rhubarb varieties just aren't very red -- the one is my yard is almost entirely green in fact! Oh well. :-)
Does anyone know if it is ok to harvest and cook rhubarb stalks that have never turned red? Mine are only red at the very bottom, near the soil. This is my first attempt at growing it. I planted my plant approx. one year ago…. But I have not seen the red stalks that we had when I was a kid. My garden is in the coastal area of Northern California near Half Moon Bay.
I've heard the leaves are poisonous, but what about the green stalks?
In Martha's Baking Handbook, it is suggested to poach the rhubarb with a beet! Strawberry seems like a good idea, too :) Have you tried not peeling your rhubarb?