New Lebanon— Growing up in the Berkshires, rhubarb grew wild in the park by my house. The kids in my neighborhood would bring a ziplock of sugar from home, and we’d sit out in the sun chewing on rhubarb dipped in sugar. I grew into an adult very fond of the flavor of rhubarb and always look forward to this time of year when rhubarb is in season. This dessert is one of my favorite ways to enjoy rhubarb these days. It’s best served à la mode.
Spring Rosemary Rhubarb Tarts
1 bunch fresh rhubarb, cut into thirds.
1/2 cup sugar
1/2 cup orange juice
1 teaspoon vanilla
1 sheet of puff pastry
4 ounces cream cheese, softened
1/2 teaspoon fresh rosemary, finely chopped
crushed pistachios, for topping
Preheat the oven to 375 degrees. Place rhubarb on a baking dish. Cover with sugar. Mix orange juice and vanilla and pour over sugar and rhubarb. Bake for 30 minutes. Remove and let cool slightly. The sauce in the dish will be used.
Preheat the oven to 400 degrees. Slice pastry sheet into six rectangles.
Mix the cream cheese with four tablespoons of the juice from the rhubarb pan and the rosemary. Spread 1/6th of this mixture in the middle of each pastry slice. Top each with three slices of rhubarb. Brush egg wash around the sides of each pastry.
Bake for 20 minutes. Serve warm with a scoop of vanilla ice cream, topped with a drizzle of the sauce from the rhubarb pan and crushed pistachios.
