Friday, September 4, 2009


I adore rhubarb, and the amount of rhubarb I use is pretty good evidence of this. It's in season all summer long and pairs well with strawberries raspberries, lemon or simply sugar. So a couple of the tarts I've made lately have rhubarb in them. The bottom one is simply rhubarb + strawberry + kirsch and some whipped cream.

The top one is a vanilla tart with rhubarb infused with lemon zest and a few left over raspberries. A really tart tart.

Easy as pie (tart) really!

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