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Remember how I got winter pastry fatigue syndrome and went on dessert strike until I could ride my bike to the strawberry shack? Well, today was my first strawberry ride (all of 1/3 mile). But I did cross my own picket line last week because the rhubarb came in to tide us over.
I love my rhubarb straight up, such as in these almond-brown butter cakes (the fancy French is financiers, because traditionally these are shaped like little bricks of gold.)
And I also love it married with berries. I try to stockpile tart dough (fancy French is pâte sucrée–”sweet paste”) in the freezer so I can pull together a few of these babies. A little pastry cream, diced strawberries, and a spoonful of rhubarb poached briefly in orange flower water and vanilla. Rhubarb is best when it keeps some tooth and acidity–it’s a tannic, tonic complement in a creamy sweet.
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