Lately, I've been seeing posts about all things rhubarb, and I couldn't be happier about it. Rhubarb is one of my favorite things. It's sweet-tart flavor never fails to imbue me with happiness. I think it would be remiss to say that it's quick season and scarcity add to its mystique. When I was a kid, my mother used to make pots of rhubarb, simply stewed with sugar, and I would happily eat bowls of it. So, when I saw this very simple custard-y tart, I thought, good god, of course! Crème fraîche in the fridge (which, honestly, has to stop being a staple due to its ability to jump into almost any dish and make them much more caloric) and lots of extra fresh eggs put this tart into must-make territory. The recipe is from the Times Online via Mountainear, a lovely blog that I don't read often enough, but when I do, there's always something to love. This tart is very custardy, and on the not-sweet-at-all side! There's only a few tablespoons of sugar, so add some if you have a sweet tooth, or leave it be if you don't. There's no doubt I have a sweet tooth, but I loved how the lack of sugar left the rhubarb to be it's tart self, and the creamy custard to showcase the nuttiness of the crème fraîche.While you're feeling rhubarb-y you could visit Cakewalk's post on this delicious Rhubarb Kuchen or a great post that includes, but is not limited to, a gorgeous pitcher of rhubarb juice.
Or, Sustainable Eats' recipe for Grandma's Rhubarb Custard Pie, because rhubarb really does pair well with custard. I have a similar recipe that I took the time to photo copy and write on the stained paper, "Great!!"
Or Chez Danisse's post on Star Anise Rhubarb. And then, with rhubarb snack of choice in tow, stay to read all the beautiful things she writes.
