RHUBARB CREAM TART
A Seasonal Supper for February and a BIRTHDAY DISCOUNT
I am a particularly big fan of February, not least because of Valentines but also because it’s my birthday month. Yesterday was the big day in fact, it was wonderful and chilled and exactly what I needed. Plus it got me thinking, wouldn’t it be nice to celebrate with a little discount? So, I am offering 20% off for a YEAR! Why the blood hell not eh! Only catch is you have to subscribe/upgrade BEFORE the end of the month, ie. FEB 29th.
Click the link above to get the discount. When you become a paid subscriber you get access to over 300 recipes and you support the making of The Dinner Party. PLUS. Next week for paying subs, I am sharing my 3 best ever CHICKEN DINNERS. I loved doing a main course with chicken this month, so I wanted to share with you 3 other sublime favourites that are bound to impress - a couple of blinding Chicken Kievs, Chicken Scarpariello for a crowd and Roast Chicken Piccata - an Italian American take on a Sunday Dinner favourite.
Another reason to love this month is the whispers of Spring that begin to crop up. It can still feel very gloomy and cold in February but when you start to see those crocuses, snowdrops and daffodils peaking out, it is so hard not to get a little bit excited about year to come. I also feel this way when I see those first bundles of hot pink rhubarb in the greengrocers - the promise of good things.
Anyway! It’s a funny fish, rhubarb (not in the literal sense, it is clearly not a fish). The rhubarb in season at this time of year is in fact “forced” rhubarb, which is grown in dark sheds, the best coming from Yorkshire. This method produces a more intensely pink and sweet crop, which is what we see on menus everywhere at the moment here in the UK. Rhubarb has a floral, sherbety flavour that is utterly divine used in all manner of ways, both savoury and sweet. It can be a little tricksy to cook with, as it is a tough stem and very fibrous. Don’t you worry though, I’ve got you covered.
With Barbie’s favourite fruit we are making a Rhubarb Cream Tart. I’ve made mine with delicious home-made rough puff pastry which is a bit of an undertaking but a lovely, satisfying thing to make if you feel like it. If not, just use a sheet of the all-butter shop bought stuff. The all important rhubarb is poached gently in the oven, my favourite method for a perfectly pink, tender result that doesn’t disintegrate.
