Nothing like a good Rhubarb Tart to beat the Storm

in #hive-120586last year

On the second day, I got bitten on the foot by a poisonous fish. But that's not what I want to talk about today... Although it wasn't very pleasant either !

As in a large part of Northern Europe I believe, we're witnessing a more or less violent storm, but one that is in any case particularly wet. Here, the wind has been blowing at over 100km per hour and the chestnut tree opposite the house, which I love very much, lost two branches during the night.

I might as well tell you that with this weather and a stormy sea, we haven't been out much, apart from when I go for a swim, and even then only when the tides allow it.

That's why I thought a nice rhubarb tart would do us all good. I love the acidity of rhubarb and in doing a bit of research, I discovered that there's a huge amount of calcium in these red and green branches. Every 100 grams contains 10 grams of calcium - incredible, isn't it ?

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To prepare the rhubarb, we just cut it into 3 centimeters sections, trying to remove as much of the outer fibre as possible. We cooked them in a pan with a little butter for around ten minutes.

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I always make the pastry for the tart base myself. It's so simple and so much better ! The ingredients are very simple: 300 grams of flour, 150 grams of butter and about 8 centilitres of water. Mix everything together in advance and chill in the fridge for an hour.


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This was my inspiration for the presentation, as it's always a good idea to use the shape of the fruit and other ingredients to make something pretty and pleasing in the preparation. So this time it was geometrical :)

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Here's the presentation before cooking. I just added a few tablespoons of cane sugar to caramelize the rhubarb a little. I put it in the oven at 180° for about 40 minutes.

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And here's the result! You might think the fruit is still hard, but in fact it's completely cooked and soft, just like a compote.

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Here, just a screenshot of my phone film with my many attempts to take a nice image :) It's something I can't recommend highly enough, take your own images, it's so much more personal and interesting than taking impersonal generic images from the net !

I hope you enjoyed this article and thank you for your time :) Take good care of yourself,

<3

@anttn



Article without AI. All text and images are my own.






Dès le second jour, je me suis fait piqué le pied par un poisson venimeux. Mais ce n'est pas de cela dont je voudrais parler aujourd'hui... Même si ça n'a pas été très agréable non plus !

Comme dans une large partie de l'Europe du Nord je crois, nous assistons à une tempête plus ou moins violente mais qui est en tout cas particulièrement humide. Ici, le vent a soufflé à plus de 100km par heure et le châtaignier en face de la maison et que j'aime beaucoup a perdu deux branches dans la nuit.

Autant vous dire qu'avec ce temps là et une mer déchaînée, nous ne sommes pas beaucoup sorti, hormis lorsque je vais me baigner et encore, aux horaires des marrées qui le permettent.

Voilà pourquoi je me suis dit qu'une bonne tarte à la rhubarbe nous ferrait à tous du bien. J'aime cette acidité et en faisant quelques recherches, j'ai notamment découvert qu'il y avait énormément de calcium dans ces branches rouges et vertes. Sur 100 grammes on trouve 10 grammes de calcium, incroyable, non ?

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Pour préparer les rhubarbes, nous les avons juste coupées en tronçons de 3 centimètres environ en essayant d'enlever le maximum de fibres extérieures au passage. Nous les avons faites cuire avec un peu de beurre dans une poêle pendant une dizaine de minutes.

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Pour la pâte du fond de tarte, je la fais toujours maison. C'est tout simple et c'est vraiment meilleur ! Pour les ingrédients, c'est tout simple : 300 grammes de farine, 150 de beurre et environ 8 centilitres d'eau. Mélangez le tout en avance et mettez à refroidir au frigidaire une heure.


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Voilà quelle était mon inspiration pour le dressage comme c'est toujours une bonne idée de se servir de la forme des fruits et autres ingrédients pour faire quelque chose de joli et d'agréable à la préparation. Cette fois-ci, c'était donc plus géométrique :)

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Voilà la présentation avant la cuisson. J'ai juste ajouté quelques cuillères à soupe de sucre de canne pour que les rhubarbes caramélisent un peu. J'ai enfourné ça à 180° pour environ 40 minutes.

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Et voilà le résultat ! On pourrait avoir l'impression que les fruits sont encore durs, mais en fait ils sont complètement cuits et tout mou comme pour une compotée.

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Ici, juste une capture d'écran de ma pellicule de téléphone avec mes nombreuses tentatives pour prendre une image agréable :) C'est quelque chose que je ne pourrais trop recommander, prenez vous-même vos images, c'est tellement plus personnel et intéressant que de prendre des images impersonnelles sur le net !

J'espère que cet article vous aura plût et je vous remercie pour le temps de votre visite :) Prenez bien soin de vous,

<3

@anttn



Article sans AI. Tous les textes et images sont les miens.


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Rhubarb is such a wonderful fruit, especially in a crumble smothered then in fresh cream or thick gloopy custard. I admire your handiwork in creating a culinary masterpiece. I usually just stew it dollop into a pie dish and cover with ready made crumble mix!

One of natures miracles, but boy! eat too much and the heartburn starts

Mmmh, that's really in a crumble I use to love them first.. and with a good cream or even ice cream, this is really the best !
Yep, I also experienced this stomach burn when I was younger hehe 😂

I saw plenty of raspberries in the area, I think those will make that waited crumble ^^

oh yes raspberries, love raspberries , another heartburn inducer; I like to mix them with strawberries then crumble it, yummmmmy

That looks delicious, man. I've never had anything like that, but I think I heard about it in a video. I'd like to try it if I get the chance.

I'd like to try it if I get the chance.

I hope you'll maybe find so good rhubarbs and after, the rest of the ingredients and preparations are pretty simple :)

je suis pas trop fans de rubabrbe mais ça a l'air delicieux

Je comprends... même si j'adore ça !

Et puis surtout faire la pâte moi-même :)

Il m'est interdit d'en manger, sous peine de lithiases rénales, mais c'est vrai que c'est bon ce truc :)

!PIZZA

Ah oui, alors dans ce cas, ce n'est vraiment pas recommandé !!

PIZZA!

$PIZZA slices delivered:
@itharagaian(4/10) tipped @anttn

Oh, I do hope you're better from the bite. I shouldn't think getting bitten on your second day is among your finer moments.

Either way, I've never tried this dish for you and I was curious to see what the results would be. It does look soft and yummy and I'm sure it must have tasted just the same.🌺

Hahaha, this is for sure ! But as I treated that quickly, the venom is heat sensitive, I considered myself as lucky : 200 to 300 people get bit every year in France, that's so little haha ^^

Raw, rhubarbs is so very acid, but when it's cooked like that and with a bit of sugar, it become super sweet and soft, hope you'll find some to try :D

Take good care dear @jhymi ✌️

It reminds me of parquet flooring 😁 Nice, edible one! I have rhubarb in my garden that I should be able to harvest from this summer - this is an inspiration

Haha, exactly !

Even after working in the wood for many years, I didn't made the connexion with that type of pattern ^^

In simple crumble dough, it also just perfect :))

Very nice! And my dad has just grabbed me some rhubarb from his allotment so I might just utilise your post and create my own rhubarb tart. Love the way you presented the rhubarb 😎

Ahh, this is the perfect timing so ! I'm curious to know how you'll prepare this recent crop ;-))

Thank you @article61✌️

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@anttn! You Are Alive so I just staked 0.1 $ALIVE to your account on behalf of @dimascastillo90. (2/10)

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Thank you dear @dimascastillo90 :)

Really liked your pictures of yesterday about the gaucho 😊

thanks dear @anttn

I'm glad you liked them, I really appreciate you going through the post :)

You're welcome 😇

I wish to have more time to leave signs, but I'm more disconnected than usual ^^

It's okay.

We all have a life out there, I hope you're doing great 😊

Indeed :)

Here the sun is showing a bit longer, so I hardly see how I could complain ^^

Take good care 😘

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I believe nature has provided everything for humans. And rhubarb tart is of course a delicious dish, moreover it contains high calcium so it is very good for consumption, especially for children & the elderly. :)

You're right @alexa-macro ! And I even suspect the wild ones to be even more nutritious :)

Have a good day ahead !

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Delicious

😊 You wanna try it ?

Sorry about you foot. Make sure you take care of it and I never knew that there are poisonous fishes in the world...
Making pastry is one of the things that I want to learn now
I just want to do it anytime I'm less busy

Thank you @rafzat, hopefully, I manage to treat it quickly just with a source of heat :)

Making cakes and pastry is a complete pleasure, I could almost do that for others and don't even eat myself haha !


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