This dessert was a confluence of coincidences. I had rhubarb on hand, which I had bought Saturday morning to make apple rhubarb pie.  But we had too much fun at the Kellybrook cider festival on Saturday, and in the end, I forgot to buy a bag of apples! I’ve also had lemon curd on the brain, since lemons are just coming into abundance at the trees in the neighborhood.  So I searched around, and came up with this concoction to put my rhubarb to good use:

rhubarb curd tartlets

1 portion sweet short crust pastry
6 stalks rhubarb
1/3 cup sugar (or honey)
6 egg yolks
2 tbs lemon juice
1/2 cup sugar
3 tbs butter, chopped

1. Wash rhubarb and chop into small pieces (always remove all leaves, they are poisonous!).  Mix with sugar (or honey) and stew over low heat for 20-25 minutes until soft, stirring occasionally. Remove from heat, allow to cool, and puree in a food processor.

2. Roll pastry, cut and shape into greased mini muffin or tartlet pans. Bake for 10 minutes until golden.

3. To make curd, whisk eggs, sugar and lemon juice in a heat proof bowl.  Add 1 cup of rhubarb puree and place over a saucepan of simmering water, whisking constantly.  Add chopped butter and continue whisking for 5-10 minutes until thickened.  Cool, and pipe into tartlet shells.

I’ve always loved rhubarb, and typically stick to the classic apple or strawberry plus combinations. But this curd really allows the rhubarb to shine through on its own.  Sweet and oh so tart; what a fantastic experimental coincidence.

As for the cider festival, I did manage to remember to bring home a liter of scrumpy from Kellybrook…

(the merry men dancers at Kellybrook Cider Festival)

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