When the rhubarb season comes around (April through June), we are lucky enough that every year we get some given by friends, colleagues…
What do you do with rhubarb? Crumble? Coulis?
Our favourite family recipe comes from my husband auntie: a traditional Alsatian rhubarb meringue tart.
So what is this Alsatian meringue tart all about? Well it is… puff pastry garnished with lightly cooked rhubarb combined with a velvety flan and topped by a decadent meringue.
I leave you to think about it 😉
Alsatian rhubarb meringue tart
A puff pastry garnished with lightly cooked rhubarb combined with a velvety flan and topped by a decadent meringue, that's all 😉
- 6 stalks rhubarb
- 6 tbsp caster sugar
- 1 ready rolled puff pastry
- 25 cl crème fraîche
- 6 eggs separated
- 1 pinch of salt
- 200 g caster sugar
The day before
Peel and remove the tougher outer strands of the rhubarb stalks. Dice the rhubarb into small dice.
Sprinkle the rhubarb with 2 tablespoons of caster sugar, combine and leave to marinate overnight.
On the day
Preheat your oven to 180ºC.
Put your pastry on a baking paper (if it isn’t already done) and line it in your tin. Gently prick the base all over with a fork. Drain and pat dry the rhubarb before placing it in a fine layer on your pastry bottom. Place in the oven for 20 minutes.
Meanwhile prepare the flan by combining in a bowl 4 tablespoons of caster sugar, the crème fraîche and the egg yolks.
Once the pastry + rhubarb is cooked, pour over the flan and place the tin back in the oven for another 20 minutes.
Meanwhile prepare the meringue by beating the egg whites with the salt with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted. Then add the sugar and whisk briefly.
Once the pastry + rhubarb + flan is cooked, pour over the meringue and place the tin back in the oven for another 30 minutes reducing the temperature down to 125ºC.