Food Eyeswoon Kitchen:

Rhubarb!! spring memories

rhubarb mainWith the arrival of spring I looooovvve to get my baking on.  I suddenly crave sweet, ripe fruits wrapped in an envelope of flakey and buttery deliciousness.  I must admit, I also swoon the precision and exact science of baking. For me it’s meditative and calming, while fulfilling my admittedly crazy sweet tooth.

I can still recall the first time I ever tasted rhubarb. I was with my dad on a spring weekend adventure, driving to the Northern fork of Long Island.  As we drove for what felt like hours, he told a tale of this teeny & charming county café. With the radio blaring and the wind blowing in my hair, my dad spoke in great detail about the homemade, scrumptious pies.  Upon arrival we indulged in six different varieties of pie  – one of which was their infamous rhubarb. Needless to say my eleven-year-old self was swooned. Tart and sweet at once which to this day touches upon my love of contrasting flavors. Well… I suppose I am attracted to polarizing EVERYTHING!

For me, springtime becomes real when you begin to see those hot pink stalks appear at the farmers markets  – and can you believe rhubarb is actually a vegetable?  I have always admired the vibrant veggie and gazed in amazement at their natural hue, but always just walked on by. Incredibly, until last week I had never purchased rhubarb or experimented with it!

When I arrived home I cut a piece of raw rhubarb to chew on – holy mouth puckering tart! Can this be transformed? I was skeptical. The hearty stems were tough and tart as hell, but sliced and diced and with just a touch of sugar and heat, they became soft, sweet and luscious. This sour patch stalk transformed into a quite the sweetie pie.

The finished tart truly rocked my world. A light-as-air lemon mousse held within a classic & crisp tart shell, finished with the rosy sweet and tangy rhubarb filling makes for the perfect dessert to carry you into spring and summer while also swooning your guests.

There’s nothing quite like an ingredient loaded with memories, one whose taste takes you back to your childhood. What’s both odd and perfectly brilliant is that as I write this, a smile curled onto the corners of my lips… I came to realize that Jivan tasted his first bite of rhubarb in our Long Island, Amagansett home at the memory-building age of eleven! Funny how sometimes life sends you sweet little reminders.

Images & Recipe by Athena Calderone

shopswoon

Wood Citrus Reamer

Wood Citrus Reamer

Rustic Tapered Rolling Pin

Rustic Tapered Rolling Pin

Nonstick Cooling Rack

Nonstick Cooling Rack

Mini Round Tart Pan

Mini Round Tart Pan

Mud Australia Plate

Mud Australia Plate

rhubarb mainWith the arrival of spring I looooovvve to get my baking on.  I suddenly crave sweet, ripe fruits wrapped in an envelope of flakey and buttery deliciousness.  I must admit, I also swoon the precision and exact science of baking. For me it’s meditative and calming, while fulfilling my admittedly crazy sweet tooth.

I can still recall the first time I ever tasted rhubarb. I was with my dad on a spring weekend adventure, driving to the Northern fork of Long Island.  As we drove for what felt like hours, he told a tale of this teeny & charming county café. With the radio blaring and the wind blowing in my hair, my dad spoke in great detail about the homemade, scrumptious pies.  Upon arrival we indulged in six different varieties of pie  – one of which was their infamous rhubarb. Needless to say my eleven-year-old self was swooned. Tart and sweet at once which to this day touches upon my love of contrasting flavors. Well… I suppose I am attracted to polarizing EVERYTHING!

For me, springtime becomes real when you begin to see those hot pink stalks appear at the farmers markets  – and can you believe rhubarb is actually a vegetable?  I have always admired the vibrant veggie and gazed in amazement at their natural hue, but always just walked on by. Incredibly, until last week I had never purchased rhubarb or experimented with it!

When I arrived home I cut a piece of raw rhubarb to chew on – holy mouth puckering tart! Can this be transformed? I was skeptical. The hearty stems were tough and tart as hell, but sliced and diced and with just a touch of sugar and heat, they became soft, sweet and luscious. This sour patch stalk transformed into a quite the sweetie pie.

The finished tart truly rocked my world. A light-as-air lemon mousse held within a classic & crisp tart shell, finished with the rosy sweet and tangy rhubarb filling makes for the perfect dessert to carry you into spring and summer while also swooning your guests.

There’s nothing quite like an ingredient loaded with memories, one whose taste takes you back to your childhood. What’s both odd and perfectly brilliant is that as I write this, a smile curled onto the corners of my lips… I came to realize that Jivan tasted his first bite of rhubarb in our Long Island, Amagansett home at the memory-building age of eleven! Funny how sometimes life sends you sweet little reminders.

Images & Recipe by Athena Calderone

shopswoon

Wood Citrus Reamer

Wood Citrus Reamer

Rustic Tapered Rolling Pin

Rustic Tapered Rolling Pin

Nonstick Cooling Rack

Nonstick Cooling Rack

Mini Round Tart Pan

Mini Round Tart Pan

Mud Australia Plate

Mud Australia Plate

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