Rhubarb Frangipane Tart from Belleau Kitchen to Farmersgirl Kitchen
These are the first stalks of rhubarb I have pulled in my garden. It was slow to start this year as it’s been really cold, but as soon as it started to rain and warmed up slightly, the rhubarb just burst through and now it’s gone slightly mad!
Dom poached his rhubarb in red wine, but I decide to do mine in orange juice with the zest of the orange too.
Here is the rhubarb after it had been poached, I slightly under poached it as it has to go back into the oven on top of the frangipane.
I served the tart with Madagasgar Vanilla Icecream and the juices from the poached rhubarb reduced and poured over the tart.