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Rhubarb Lattice and Strawberry-Rhubarb Gelee


Ingredients

Scale

Instructions

  1. Wash and trim ends of rhubarb. 
  2. Create rhubarb ribbons using a vegetable peeler or mandolin slicer to thinly slice rhubarb stalks lengthwise. You will need about 24 rhubarb ribbons for the lattice top. Save the remaining rhubarb for the gelée. 
  3. Bring water and maple syrup to a rolling simmer in a saucepan. Roll rhubarb ribbons up and working in batches, blanch them in the maple syrup-water reduction for about 30 seconds to 1 minute. Transfer rhubarb ribbons to a towel lined baking sheet using kitchen thongs and allow them to drain while you blanch the next batch.
  4. Carefully unroll the ribbons. Create a lattice or basket-weave pattern by weaving the rhubarb ribbons over and under each other on top of a sheet of wax paper. Use the tart pan as template to cut away the edges of the lattice with a sharp knife, creating a 9" round circle which will lay on top of the finished tart. Save the rhubarb trimmings for the gelée. 
  5. Chop the uncooked rhubarb pieces. Reduce the rhubarb cooking liquid at a low boil and add the raw rhubarb and lattice trimmings to the liquid, simmering until tender, about 1 minute. 
  6. Transfer rhubarb and cooking liquid to a blender. Add strawberries, lime zest, agar agar, and vanilla extract and purée until smooth.
  7. Return purée to the saucepan and cook on medium heat, stirring constantly for 5 minutes to activate the agar agar. Strain warm gelée through a fine sieve to remove any lumps that may have formed from the agar agar. The gelée will continue to thicken and set as it cools. 
  8. Pour gelée into cooled tart crust and spread into a even layer with an offset spatula
  9. Transfer the tart to the freezer to allow the gelée layer set up while cashew cream is prepared.