Sadhvi
These are certainly interesting times we are living in, don’t you think? I mean, with so many ways to connect, everyone I talk to is simply overwhelmed with “life”? If the call is not lost, or they are in the middle of doing something, or their computer is down, or there is another call coming in, or I have to run, god forbid any daytime conversation can go a little deeper than actually hearing stress. It is very apparent that everyone, even retired people I know, are about at their limit of what they can handle! Oh, I forgot to mention the pressure to get the latest, or to upgrade. My husband thinks that I should soon get the iPad, because it would be so good to be able to have it with me when I have clients with me while driving – geez louise!
Therefore, I think it is more important than ever to have something that makes one very happy, that is thrilling even, and does not cost a lot of money. For me baking something from my garden satisfies that need. And in the moment it is rhubarb time!
Sadhvi's Swiss Rhubarb Tart
I didn’t grow up eating rhubarb, but being with my Swiss husband has made me very aware that there are some people who consider it a divine comfort food. Actually, my mom, who grew up in a small town in Pennsylvania, also swoons with the mere mention of the word too. She told me that there was a patch of rhubarb growing in their yard, and they used to eat it raw with a bit of salt on it. Well, it IS a vegetable she told me! So when we moved into our home some 8 years ago, I made a point to plant some in our garden.
Sadhvi's Rhubarb Plant
They say that for the first year or so, you shouldn’t pick too much because the plant is getting established. I went out a few days ago to pick, or rather, “twist” the first batch, and I made a simple Swiss tart. It was so delicious that I ate some and decided that I now love rhubarb! My friend who is German told me that the first rhubarb, called ”May Rhubarb”, is the most tender and delicious, and he got weak in the knees just hearing me describe the tart!
Here is the recipe. It’s easy. Take a break from FaceBook, from email, from the routine of your day, and try it. You’ll like it!
Sadhvi’s Swiss Rhubarb Tart
So many people have their own pie crust recipe that I say to go ahead and use it! I have my own recipe that I use all the time, for savory and for sweet tarts and it is good, but so is yours. I would say to make it yourself and not buy one pre-made though, because there is such a big difference! And honestly, it takes just about the same amount of time to make your own that it does to take one that is made with bad ingredients out of the freezer. I like to chop hazelnuts pretty fine and put them on the bottom. Then take a fork and poke the crust.
At this point preheat the oven to 425 F and position the rack the second from the bottom.
Then wash and cut up the freshest rhubarb you can find, which is hopefully right out of your garden! I spread the cut pieces over the crust. Then sprinkle 3 T. of sugar or so over the rhubarb. Now mix 1 cup of organic half-and-half with 2 fresh eggs, and 1 T. of pure vanilla extract, a pinch of salt. Pour it over the tart. Slide it into the oven and bake for about 20 minutes. Take it out of the oven and sprinkle another couple of tablespoons of sugar over the top, and return it to the oven, but now on the second down from the top rack, and broil it for a few minutes.
Whip up some fresh organic cream, put it on top, and enjoy!
Related posts:
- Easy Savory Swiss Tart Recipe
- Sadhvi Sez: Making a Swiss Tart is Easy!
- SADHVI SHARES SOME OF HER SPRINGTIME MOMENTS
- Gardening: A love affair is about the begin…
- Gardening with Sadhvi: Cantaloupe!
Tags: easy swiss tart, feeling overwhelmed, rhubarb tart recipe, secret recipes, swiss rhubarb tart, what to do with rhubarb, womenover50
I have not had rhubarb since I was a kid. (quite a while, now!) My mom made strawberry-rhubarb pie every once in a while, and when she did I really enjoyed the unique sweet/tart taste!
Sadhvi has inspired me here to try re-creating that treat, and baking is such a good device also to help connect with one’s sense of earthly nurturance..
We had rhubarb growing in our yard in Cleveland, when I was growing up. I do remember my grandmother making pie, she thickened it with something sweet. If what Annie says is true, (that either you love it or hate it,) then I love rhubarb, because Sadhvi’s recipe sounds soo good, and maybe I’ll search around for a crumble recipe as well!
I, too, love rhubarb. It’s kind of like anchovies, you either love them or hate them. I love both. My grandmother used to make a compote – very simple. Just cook up rhubarb and strawberries in a pot with water and sugar for 20 minutes, and let cool. It will thicken a little and is so good over yogurt, vanilla ice cream or all by itself.
I almost lost my mind reading the article – you see I have a great daughter who made us a rhubarb cake and sent it to us. She is always doing things like this, but this time it sent me back in time and to a lovely island all alone with my thoughts of long ago. I truly was a very, very happy person. Then the big shock came when I looked at what the post cost to send it – $15.00. This brought me back to reality and another piece of cake and I left all those thoughts behind and dreamed again of wonderful times and memories.