21 April 2010

Rhubarb is Happening

When Kevin and I were invited over to our friends house last week, I was glad to have a reason to try out a recipe that has been stuck in my mind since rhubarb season ended last year. 

Not that I really need a reason to bake. This recipe is from Orangette, and it its a rhubarb meringue tart. 

First you cook the rhubarb without any sugar. It's pink and beautiful. Then you make a creamy egg yolk custard, and finally you make a soft white meringue. 

It was tart, sweet, and buttery.

We ate it slightly warm after dinner, and then room temperature for breakfast. I can't wait to make it again. 

Rhubarb Meringue Tart
from Orangette
½ recipe Martha Stewart’s pâte brisée
2 lbs rhubarb, trimmed and chopped into roughly ½-inch chunks
Juice of an orange
2 eggs, separated
2/3 cup plus ½ cup granulated sugar
2 Tbs unbleached all-purpose flour
2 Tbs unsalted butter, melted
¼ tsp cream of tartar

Preheat oven to 400 degrees.
Roll out dough and line a 9 inch removable bottom tart pan with it. Line with parchment paper and fill with pie weights (I use dried beans). Pre-bake for 20 minutes, then remove lining and weights and let shell cool. Meanwhile, cook the rhubarb with the orange juice just until the rhubarb starts to soften and fall apart. The desire to add sugar will be strong, but trust me. It's going to work out. Remove from heat. Separate egg whites and yolks into two bowls and whisk yolks with a fork. In a medium bowl, whisk sugar, flour and melted butter together, then add the yolks. Put a sieve over this bowl and pour rhubarb into the sieve, letting it drip its juices into the yolks. Stir together. 
Next pour the rhubarb into the tart shell and spread evenly. Then pour the egg yolk mixture over the top of that and bake for 20 minutes until set. 
In another bowl, beat egg whites until foamy and then add cream of tartar. Beat until soft peaks form, then add in remaining sugar. Continue to beat until the whites are shiny ribbons. Spoon the meringue over the tart and form some pretty, soft swirls, then bake for 15 minutes or until the meringue is toasty. Allow to cool a bit and enjoy!

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