Magazine article Sunset

Surprising Companions: Chocolate and Rhubarb in Small Tarts

Magazine article Sunset

Surprising Companions: Chocolate and Rhubarb in Small Tarts

Article excerpt

The contrast of tangy red rhubarb with sweet dark chocolate is a feast for eye and palate. Here they go together in small tarts. You gently stew the rhubarb and bake the fragile cooky crumb crusts separately, then assemble just before serving.

The season for bright pink greenhouse-grown strawberry rhubarb runs from late January to the end of March. Green-tinge field-grown cherry rhubarb is sometimes available as early as October and as late as May or June. Field rhubarb benefits from a few drops of red food coloring if you want it to have the visual appeal of the greenhouse variety.

If you use home-grown rhubard, use only the ribs; market rhubarb is already trimmed. Rhubarb Tarts 3/4 cup sugar 2 tablespoons quick-cooking tapioca 6 cups rhubarb chunks, cut in 1-inch pieces 2 slices fresh ginger, each about 1 inch in diameter and 1/8 inch thick 1 tablespoon water 1 tablespoon grated orange peel Chocolate crusts (recipe follows) Chocolage glaze (recipe follows) Sweetened whipped cream

In a 3- to 4-quart pan, stir together sugar and tapioca. Add rhubarb, ginger, and water. Let stand, stirring occasionally, until sugar is partially dissolved, about 15 minutes.

Cover rhubarb, bring to a boil, and simmer until soft when pierced, about 10 minutes; do not stir. …

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