eat make read

I guess I have a thing for rhubarb… there’s something about it’s slightly sweet and tart flavor that makes me happy. It may also be that it’s one of the only fruits that you can buy at the farmer’s market right now. I saw this recipe on chow and thought it sounded pretty dang good. I ended up adding about a Tablespoon of ginger to the rhubarb (surprise, surprise) and a little cinnamon to the crust.

I will admit that the crust made me very angry… it’s a bit crumbly and doesn’t stick together very well. The problems came when I tried to make it into a flat disk and wrap it in plastic wrap. After a few fights with the plastic wrap (seriously, can’t we figure out a better way to cut that stuff?), crumbs all over the place and a few cuss words, I decided that I would survive if the crust was a little more crumbly than it’s suppose to be. And guess what, it turned out great. It was nice and buttery while the rhubarb was perfectly tart and the almonds added a nice texture to the whole ensemble. Delicious!

Get the recipe here.