A Nikau palm leaf fell on my rhubarb plant, the hazards of living in the bush. I rescued what I could, the rhubarb plant will regrow, for sure, but I had a few stalks to use, quickly. I cut some of the stalks and cooked them quicly with very little water and one tbsp of sugar. In the meantime I got some sweet short crust pastry out of the freezer (this is very convenient when I have to make something sweet in a hurry) and I cut it with cookie cutters. I lined the back of my cupcake trays (regular and mini cupcakes) with cupcake cups, and placed the 'biscuits' on top.
This way, when the pastry bakes it takes the shape of a small pastry container. Let the pastry cool down, then gently lift it out of the paper cups, reverse the same paper cups, and place the pastry inside, ready to be filled.
To make the meringue topping I used the syrup from the rhubarb (I added one more tbsp of sugar and boiled it down a bit). Pour the hot syrup, slowly, over the whipped egg whites while beating. Then spoon some on top of each little tart. I had some meringue left over, so I just added some icing sugar to make it stiffer and made some Rhubarb meringues too.
Bake for about 20-30 minutes on low, the topping should be still soft, and just start to brown. I left the normal meringues in the oven for one hour longer, and then I let them cool down in the oven until dry.
I did keep some rhubarb raw, just to make a smoothie. I got the idea from Vic of The Life and I wanted to try. I used some apple juice, a banana, and a couple of stalks of rhubarb (raw). It wasn't too pink, but the taste was really nice, and I will try again once the plant is back into shape.
I leave you with this picture my daughter made on my iPhone, using the ArtStudio Lite (a free application). She has been 'painting' so many flowers, I got quite a collection, I think that they are lovely, but of course I would think so. What do you think?
Photos and Recipes by Alessandra Zecchini, Artwork by Arantxa Zecchini Dowling ©