It’s often assumed that since I enjoy baking, I must be patient by nature – to which I always laugh – nothing could be further from the truth. I enjoy baking, because I enjoy eating it! And baking for others is one of my favorite ways to show I care. If you’ve followed along for any amount of time you’ll know that my baking is usually quite simple. Every so often I’ll come across something that inspires me, despite it’s complexity. That’s exactly what happened with this Elevated Rhubarb Tart.
It’s Rhubarb season and truth be told, up until recently that meant little to me. I found the vegetable to be under whelming and uninspiring. But this year I decided to cast my judgements aside and experiment with the stalk-y vegetable. And you know what? I was pleasantly surprised!
While for most, rhubarb means baking (and I may have a sweet treat to share with you in a few days 😉 ), I discovered a number of other things that can be made with rhubarb, everything from relishes, chutneys, compotes, sauces, ice creams, sorbet and my favorite Rhubarb Syrup! So easy and versatile; and absolutely perfect in this Rhubarb Bramble.
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