Also known as Rhuberry Raspbarb, as some people around here like to call it!
Last week I saw rhubarb in the grocery store and it reminded me of Oregon. I used to break off stalks from the garden, peel them with my teeth and eat them raw. Sour, you say? Oh yes. But that matters little when you are a kid.
Now that I’m a grown up (at least on the outside) I still love fruit, but tend to go for things like fruit & cheese plates. I grabbed the rhubarb, not really sure what I was going to do with it. As I stood in line, ignoring the urge to nibble on one, this dessert idea popped into my head. A fruit & cheese dessert! I immediately weaseled my way out of line and flew clear to the back of the store where the gruyere lived.
1 c unbleached white flour
6 Tbsp chilled unsalted butter
¾ c finely grated gruyere
1/8 tsp salt
3 Tbsp cold water
1 16oz container of whipping cream
¼ c sugar
2 c fresh rhubarb, chopped into ½ inch pieces
2 c fresh raspberries (or frozen)
1 c sugar (divided)
½ tsp fresh lemon juice
2 Tbsp water
2 Tbsp gelatin
Mix the flour and salt, and then cut in the butter until it becomes crumbly. Stir in the cheese, then add water. Shape the dough into a flat disc. Wrap in plastic wrap and refrigerate 45 minutes. It’s very much like this tart recipe, only with cheese added.
Next, make the whipped cream so it has time to chill. Using a mixer, or hand mixer, whip together the cream and sugar. It takes only about 10 minutes. To reduce splatter, start out slow and build up speed as it gradually thickens. Cover and refrigerate.
Chop up the rhubarb and place them in a sauce pan with 2 Tbsp water and ¾ cup sugar. Stir and cook over medium heat for 20-30 minutes until the rhubarb breaks down.
At the same time in another saucepan, add the raspberries, ¼ c sugar and lemon juice. Stir and cook over medium heat for 20 minutes or until they break down.
For the rhubarb, puree it in a blender, or use an immersion blender to make it smooth.
For the raspberries, strain them through a sieve to get rid of seeds.
This makes your kitchen smell SO GOOD! I had to invent a new word to describe it: “droolaroma”
Now combine the warm raspberry juice and rhubarb puree into a large bowl and add the gelatin. Let it cool to room temperature.
At this point it’s probably been 45 minutes at least. Time to remove the dough from the fridge. Lightly dust flour over a flat surface and roll out the chilled dough into an 11-12 inch round shape. As long as it’s a little larger than your baking dish. Lay the dough into the tart pan and trim off the edges. Check out my apple tart for more dough photos.
Stab the bottom of the shell with a fork a few times. Refrigerate 20 minutes.
Preheat oven to 375 degrees.
Line the shell with tin foil, and use some dried beans as pie weights to keep its shape while baking. Bake for 20 minutes. Remove the tart from the oven and take out the foil and beans. Prick the shell with fork again and bake uncovered for another 20 minutes. Here are photos of what it looks like before baking, halfway through after 20 minutes, and the final result.
While the tart bakes, blend the rhubarb/raspberry mixture to smooth out any gelatin lumps. Stir 1 c of the whipped cream into the raspberry rhubarb mixture and mix well. Fold in the remaining whipped cream and refrigerate.
When tart shell is completely cooled, fill with the mousse and refrigerate for about 2 hours before serving.
I had a small amount of dough and mousse leftover, so I made two tiny tarts.
The mousse is light, airy and not overly sweet. It’s really nice with the perfect amount of cheese in the crust. Isn’t everything better with cheese?