Rhubarb and Raspberry Tart
rhubarb is a tough to be imaginative with at times; it's long fleshy petioles sprouting from allotment grounds at an alarming rate leave you left with plenty of crop, but a trifle less ideas. Usually I am baffled with how to use these ruby red, tall, slender stalks in my baking but the arrival of spring sunshine made me crave summer fruits in copious quantity. I am a blueberry / raspberry / strawberry / cranberry fiend so pairing them with punnets of juicy pink raspberries seemed just right alongside the blue skies and golden sunlight cascading upon the concrete blocks of London.
The dough was super easy to make and after worrying that it might not have that delicate sweetness (that in my opinion, all "sweet" doughs should have), I secretly added a little more sugar if only to complement the sharp tartness of the rhubarb. This dessert was by and large, an alternative to the standard British crumble that we all love dearly; that we cram into our mouths even though we know that our full Sunday roast has been quite sufficient. The pudding that is "justified" by our morning runs or gym workouts; our cheat meal of the week.
I could not wait to photograph this bake since the wonderful Prunelle Grise was kind enough to give me some beautiful French linen tea towels on my last visit, which I am exceptionally grateful for. I wanted to use all of them in one go but of course, less is more and simplicity is key... A special thanks to Madame Prunelle for these beautiful gifts!
Without further a do, put your feet up, grab a slice of tart and relax. After all, it is the weekend.