If there’s rhubarb, I’m in heaven.
I was walking through Whole Foods the other day, through the produce aisle, looking for beets to make beet cake, and of course, I got sidetracked. Those who know me know this is not uncommon, but what can I say? Beautiful colors are like shiny things to me, I’m hooked from the get-go. This particular beautifully colored vegetable that I’m so enamored with is none other than rhubarb. It’s used mostly in pies, traditionally alongside strawberries, but it’s more versatile than you think. I made a compote with it, with brown sugar and vanilla beans, a recipe I found of course on Smitten Kitchen.
I decided to fill mini tarts with the compote, along with strawberries. This was my first venture into the world of tarts, but I have to say, they’re pretty tasty. I can’t wait to explore this further! I’m thinking about making some savory tarts, maybe some kind of beef and potato tart with a rhubarb chutney of some sort. We’ll see what happens.
With the leftover compote and strawberries, I decided to make some kind of popover-like shortbread concoction. It doesn’t even matter what it is, it was darn good!
Now that I’m all baked-out, it’s time to enjoy some dinner and somehow force myself to clean this mess of a kitchen…I suppose if the kitchen’s not messy by the very end, then what’s the point, yeah?