happy fri-yay! i hope everyone had a lovely week. i’m starting to feel like i’m living in vancouver with all of this rain. i used to think about moving there, but i’m realizing that i definitely never could. i need sun! fortunately we had one nice day earlier this week, which i took full advantage of by picking up my bike from the shop and riding over to the park close to me, and visited the wonderful farmers market that pops up every tuesday.
i’ve been feeling so uninspired to cook recently, and i think it has everything to do with the weather. i’ve been eating the laziest food (i literally just ate a sweet potato for lunch. a plain baked sweet potato. i couldn’t even get it together enough to make a salad lol). luckily the visit to the farmers market sparked my excitement about food again and i got back into the kitchen this week and made some really delicious food i’m super excited to share with you!
the first thing i made, the thing that reallllly got me back into the groove, was this rhubarb curd. i picked up some beautiful stalks at the farmers market, and just the colour and smell had me feeling like spring again despite all of the grey. rhubarb has to be one of my favourite things to cook with – i love it’s tartness, it’s floral smell and it’s stunning colours. one of my #lifegoals is to have a giant rhubarb patch in my yard if i ever own a house – i just want to be able to make endless rhubarb curd and cakes and jams each spring.
making curd is super easy – it only takes 4 ingredients, just under 30 minutes, and a little patience! i used less sugar in this recipe than another might call for – i like to keep a bite to it; that tartness that makes you want to go back for another bite, and then another. this recipes yields enough for the tart, so i suggest picking up 2 bunches of rhubarb at the market so you can double up! i love to eat it swirled with vanilla greek yogurt, on scones, or even just with a spoon. i’ve used an almond meal crust as the base, because i love the contrast of flavours and texture that the almond meal gives as opposed to all purpose flour. topped with fresh whipped cream and a zest of lemon, it’s the perfect spring tart!
almond crust rhubarb tart
*makes one 8 inch round tart or
for the curd
1 bunch rhubarb, roughly chopped (just over 2 cups)
3/4 cup granulated sugar
juice of 1/2 lemon
1/4 cup of butter, chopped into 6 cubes
for the crust
2 cups almond meal (almond flour works as well, i just prefer the texture of almond meal)
1/3 cup butter, melted
1 tablespoon brown sugar
1 tablespoon ginger
1 pinch of salt
whisk eggs and 1/2 cup of sugar in a bowl and set aside. add chopped rhubarb to a saucepan with the remaining 1/4 cup of sugar and let come to a boil. cook for about 10 minutes until it breaks down. remove from heat and blend with an immersion blender until smooth.
whisk in eggs and sugar mixture until completely incorporated, then move back to heat. let simmer for about 10 minutes, whisking constantly. it’s ready when thick enough to coat the back of a spoon without dripping off. remove from heat and stir in lemon juice. drop butter cubes in one at a time, stirring until melted after each addition. pour into a jar, cover with plastic wrap and let cool.
while curd is cooling, make your crust. preheat oven to 350 degrees. add all crust ingredients to a food processor and pulse a few times until combined. press into a tart pan until even throughout. fill with pie weights or parchment paper and dried beans, and bake for about 12 minutes until set. remove parchment and weights, and bake for another 10 minutes until golden brown. let cool.
to assemble: pour the curd into the cooled tart crust, smoothing the top. bake for about 12 minutes at 350, until sides are just set. the middle with still be jiggly and this is fine – it will set as it cools. remove from oven and cool on wire rack until room temp, and then store in the fridge covered in plastic wrap.
serve top with fresh whipped cream and a zest of lemon!