One of the nicest things about Spring is harvesting our home grown rhubarb, but this doesn't seem to be a good year; I think it's because it was a relatively mild winter, with no prolonged cold periods. Rhubarb definitely benefits from being cold during it's dormant period. Our apple trees have suffered from the strange spring weather too - only one had a good quantity of blossom, and one hasn't had any at all. Who says Britain has a reliable climate?
This recipe was devised mainly as a way of making a small amount of rhubarb go a long way, but also as my entry to this month's Tea Time Treats challenge, which is for open top tarts, pies and quiches.
I managed to take about 400g of rhubarb from our plants, without completely denuding any of them. Hopefully there will be more to harvest in the future, but the crowns aren't producing as many new leaves as in other years. I cooked the chopped rhubarb with 100g of sugar until most of the liquid had been driven off and it was reduced to a thick jam-like purée. This was spread into the base of a deep 20cm(8") diameter tart dish lined with shortcrust pastry - no need to blind-bake the pastry case for this recipe.
This is a dessert best eaten at room temperature. The rhubarb and almond flavours complimented each other well and the frangipane had a good chewy texture, contrasting with the crisp pastry and sticky rhubarb purée.
Tea Time Treats is a baking challenge co-hosted by Karen from Lavender and Lovage and Jane from The Hedgecombers. Each month we are invited to produce something suitable for a tea time spread, following the theme set by that month's host. This month's theme of open tarts, pies and quiches was set by Jane, who will post a round up of entries at the end of the month.