Roast Rhubarb Tart

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.

Crème Fraîche

Uh oh. I made creme fraiche the other day. It may become a problem. It was super easy. All you have to do is heat a half-pint of cream to 80 degrees, add two tablespoons of buttermilk, mix well and let sit overnight. I used a mason jar. The first time I made it, the yield was a thicker cream, and it didn't really look like creme fraiche to me. I was a little disappointed. However, cream had been on sale, so I had a few back up pints. You have to be prepared! When you already have creme fraiche, you can use the last bit as a starter for the next batch. Which I did. This time it came out perfect--thick and firm, with some bubbles on top. Like this:

So, I've been going a little bananas on it, even using it in my morning bowl of brown rice, which sort of defeats the purpose of eating brown rice for breakfast, now doesn't it? But here it is, working wonders for a simple pasta, binding up all the things I needed to use up in the fridge in a nutty, creamy dressing.

And here it is on some strawberry shortcake. I could have whipped it up, but I didn't feel like bothering. Stiff peaks or no, it's still heaven. I'm a sucker for strawberries and cream. It's the only way, the only way to be.

Oops, sorry about the Cure lyrics. That's a shout out for my girl, Dane. She and I were horrible goths when we were kids, and we were freaks for Head on the Door. I still think it's a great album. One year for her birthday, I made her a picnic on the beach, which we had as the sun went down, as per goth regulations, and it featured one of our favorite lyrics: strawberries and cream. It might have been ten years later and she got me back on my birthday, but this time it was on the Oregon coast. I always think of that when I eat strawberries and cream. Even if it's really creme fraiche.