Rhubarb Tart

June 3, 2010

Growing up, I knew the beginning of summer was in the air when my mom started making rhubarb desserts: rhubarb cake, rhubarb crisp, rhubarb crunch, and rhubarb bread. My husband loves rhubarb and now that rhubarb is finally in season, I’ve been whipping up a few of our favorite rhubarb recipes.

The other night, we had our friends over for a little Memorial Day BBQ and “Bachelorette” night (that’s “The Bachelorette”—my one guilty pleasure TV show).

Craig made bacon-wrapped scallops for our main entree. He simply took the scallops and wrapped them in a half slice of bacon and skewered them with a toothpick.

 

They were delicious!! I think the home-grown bacon from my parent’s farm made them extra sweet and savory.

 

I was in charge of the appetizer and dessert. Our appetizer was edamame guacamole.

 

Since reading blogs, I’ve been trying a lot of new recipes from various blogs. This recipe comes from Carrots ‘N’ Cake and can be found here.

Edamame Guacamole

Ingredients:

  • 1 ripe avocado
  • 1 cup edamame, shelled
  • 1 lime, juiced
  • 1 chipotle pepper in adobo sauce (these are really hot so use at your own discretion)
  • 2 tsp minced garlic
  • 1/3 bunch of cilantro
  • 1/2 cup chopped tomato
  • 1/4 cup chopped onion
  • Salt and pepper to taste

Directions:

  • Combine all ingredients in a food processor until smooth
  • Serve cold with pita chips, tortilla chips, or crackers

     

    I really liked this version of guacamole. What a great idea to use edamame and replace some of the fat with protein instead! It tasted just like regular guacamole but the consistancy was a little different. I would definitely make this version again!!

    Now on to the best part of our meal: dessert = Rhubarb Tart!! This rhubarb tart recipe is actually a new recipe but will definitely be making its presence in our kitchen again.

    Once again, this recipe came from a blog: Iowa Girl Eats and the recipe can be found here.

    Rhubarb Tart

    Ingredients:

    2 beaten eggs

    1 cup sugar

    1/4 cup flour

    3 cups chopped rhubarb

    1 frozen pie shell

    Directions:

    Whisk first three ingredients together until well blended. Add rhubarb and mix until combined. Pour into the pie shell and bake at 350 degrees for 60 minutes or until set.

    ~~~~~~

     

    So easy and so incredibly good. (I could have eaten the entire thing!!) The filling melted in your mouth and the rhubarb’s tartness made it divine!!

     

    Happy Thursday!! Craig and I have some fun “Alaskan” plans for our anniversary this weekend. Can’t wait to share them with you!!

    5 Comments
      1. There’s nothing better than that “home-grown” bacon!! Where does that bacon come from that they sell in the stores?

        I could eat Rhubarb desserts everyday!! Wait, I think I have been eating rhubarb desserts almost everyday since we have had rhubarb. Your “Rhubarb Tart” is what I call “Rhubarb Pie”. I have been making the “Rhubarb Crunch” recipe that I sent you. It is just like your “Rhubarb Tart” except you don’t have to roll out a pie crust.

      1. yumm this is a great idea! I’ve tried Bethenny Frankel’s “Mock-a-Mole” made with avocado and peas but I should give edamame a try next time. Perhaps a fun recipe for tomorrow’s Cinco de Mayo? I think yes

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