It was all as a result of our neighbour, Alexandra having come round a few days before with a delicious home-made mirabelle and rubarb flan. The mirabelles had come from her orchard but we knew she didn't grow rhubarb as she doesn't have a potager. She said that the LeClerc supermarket in Loches had it; so, as we both love rhubarb, we did our weekly shopping there hoping they would still have some. They did, and we came home with 1kg of lovley rhubarb.
|tarte a la rhubarbe gingembrée et vanillée|
The end result looked and tasted good. Well, Niall and I thought so, and Ken and Walt are alive to tell the tale :-).
Here's the recipe [on the website there's also a version in French which uses metric measurements]:
Rhubarb Tartlets with Ginger and Vanilla
(For 4 tartlets rectangular 8 x 4″)
- 10.5 oz puff pastry
- 1 lb + 2 oz rhubarb
- 2 oz fine cane sugar
- 1 vanilla bean, seeds removed
- 2 inch ginger root, peeled and grated extremely thinly
- 3/4 cup almond powder
- 3.5 Tbsp brown raw granulated sugar + 2 Tbsp to sprinkle over
- Confectioner’s sugar
- Peel the rhubarb and cut it in 2.5 ” long sticks.
- Place them in a colander placed over a bowl and sprinkle with 1/2 cup fine sugar. Let rest for 1 hour so that the rhubarb looses its water.
- In the meantime, roll your puff pastry thinly and divide in four 8 x 4″ rectangulars, and place them on a baking sheet.
- Preheat your oven at 420 F.
- Make small holes with a fork leaving a 1/2 inch border. Cover with a plastic film and place in the fridge.
- Mix together the almond powder with 4 Tbsp raw brown sugar, the vanilla seeds and the ginger. Crumble.
- Take the dough out of the fridge and top with the almond crumble, leaving the border intact.
- Arrange the rhubarb sticks on top and sprinkle with additional 1/2 Tbsp on each tartlet.
- Cook for about 20 min. Remove and sprinkle with confectioner’s sugar if desired.