It wasn’t entirely accidental that the first G&G monthly supper club, last Friday, happened to coincide with the start of the forced rhubarb season. Regulars will know I go a bit loopy about rhubarb, especially the forced kind. I think it’s the pinkness. There’s no pink quite like it: pale but vibrant, soft but assertive. I can’t get enough.
So I couldn’t let the first seasonal feast go by without finding a moment for forced rhubarb to take the spotlight and forced rhubarb frangipane tart was the perfect option.
Now, Instragram has caught the forced rhubarb bug too. You can’t move in there for pictures of geometrically patterned rhubarb tarts. They do look pretty, but, and I’m sorry if this sounds catty, there are more than a few with recipes attached that simply could not work: no blind-baking, no pastry-chilling, no accounting for whether the rhubarb is cooked or raw before baking, using creme patisierre for the filling with no regard for it spoiling when re-cooked. Style over substance on some occasions, I fear.
Well, not on my watch. I might not have quite so much style – this rhubarb tart may not be geometrically flawless – but it will, I promise you, work. And taste nice.
(Incidentally, snaps above are of the supper club before kick off. More soon. And if you’d like to come to the next ones – 1st March, 29th March, 26th April – I’d love to see you. Booking and info here.)