Tuesday, April 19, 2011

Poached Rhubarb Tart

Spring is here and so is rhubarb. I am sure I mentioned this before; but at our house, we love rhubarb. My husband and I count the days until we see rhubarb at our local farmers' market. As soon as we see the first rhubarb of the season we usually make Strawberry-Rhubarb.

Since the rhubarb we came across at our local farmers' market was a still a little green, I decided to poach them instead. As I poach the rhubarb, I remembered a tart recipe. My mom bought a cookbook at her local discount retail store, Bake by Allyson Gofton and lent it to me. I ran to my cookbook shelf... Yes! I still have the borrowed cookbook (ssh... don't tell her I still have it).

The tart was super easy to make and quite delicious. The dough is very reminiscent of a shortcake.


 Poached Rhubarb Tart

Recipe adapted for Allyson Gofton's No-Fuss Plum Tart

Poached Rhubarb
3 Rhubarb Stalks, sliced 1/2 -inch thick
2 tablespoons Honey, I used Orange Blossom Honey
1/2 cup Water
1 large Lemon, zested and juiced (save the zest for the tart)
2 teaspoon Orange Blossom Water

Combined honey, water, lemon juice and orange blossom water into a saucepan. Over medium-low heat bring the liquid to a boil. Add rhubarb slices to the poaching liquid and allow to simmer for 3 - 4 minutes. Gently remove the rhubarb and set aside, the rhubarb will continue to soften as it cools.

(optional, but I completely recommend this) Over medium-low heat, allow the poaching liquid to reduce to a syrup. It's great over ice cream, whipped cream and just about anything. You can continue to reduced the poaching liquid after the syrup state until it becomes jelly consistency. I love doing this. This is a quick yummy jelly that is just perfect on over cheese or on crackers. *yum*


2 sticks Unsalted Butter, room temperature
3/4 cup Granulated Sugar
1 Egg
Lemon Zest
2 teaspoon Orange Blossom Water
1 teaspoon Vanilla Paste
2 1/2 cups All-Purpose Flour
2 1/2 teaspoons Baking Powder
1/8 teaspoon Salt
Reserved Poached Rhubarb
Confectioners' Sugar for dusting

Preheat oven to 325. Lightly grease and flour a French tart pan.

Sift together flour, baking powder, salt and set aside. In the bowl of your electric mixer with a paddle attachment, cream the butter and sugar until pale and fluffy. mix in orange blossom water, egg, lemon zest and vanilla paste until combined. Add in the flour mixture until just combined, don't over mix.

Press 2/3 of the mixture onto the base of your tart pan. Arrange the poached rhubarb on top the dough. With floured fingers, dot the remaining dough on top on the rhubarb.

Bake for 25 - 30 minutes or until cake is golden brown and a toothpick comes out clean. Allow the tart to cool for at least 10 minutes ;) and dust with confectioners' sugar.

Monday, April 4, 2011

Bake Sale for Japan

As you know, Japan was hit by a devastating earthquake and tsunami March 11, 2011. I personally do not know anyone that was hit with the devastation in Japan, but to look at what happened and not do anything to help is just... well, inhuman. I needed to help in some way.

Around mid-March, I found out about Bake Sale for Japan and knew right away that I wanted to contribute. On April 2nd, the Bake Sale for Japan was a nationwide event. From NYC to Maui, artisans and artists came together to raise money for Peace Winds Japan.

The hubs and I woke up pretty early after a late night of baking for the event. We packed our baked goods into the family car and trucked our way into Brooklyn. It was a beautiful Saturday morning, even though it was snowing the day before (oh, Spring... you are so fickle). Once there, I was just in awe to see all of the volunteers and supporters.

After dropping off our baked goods, the hubs and I decided to stay awhile and peruse the Brooklyn Flea. So glad we did. Man, did we eat our way through the flea market. From hot dogs to pupusas... ate it.

Pupusas are basically grilled cheese instead of bread, corn tortillas are used. Not only can you have them with cheese, but it can also be stuff with veggies and pork. The pupusas are typically served with curtido (cabbage slaw) and watery tomato salsa, but we also got pickled jalapeƱos. So good...yummy! For those of you out there that haven't had a chance to eat pupusas, you MUST (that's right, caps... it's so good).

We walked by a hot dogs stand and of course we had to have one. The hubs had a kielbasa dog with caramelized onions and I had a hot dog. Not just any old hot dog, a brisket hot dog with mustard relish. One thing you need to know about me is... I love meat, especially sausage. Grilled, broiled, stewed, grilled... I eat it. Meat on a stick... yup, love it. Yeah, I was in heaven.

{Update} The money raised at the Bake Sale for Japan in Brooklyn was $4,644.00. The national total is now $124,120.38 and counting! Can't wait to hear the final count...
Related Posts Plugin for WordPress, Blogger...