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Rhubarb-Rose Tarts


We adore rhubarb’s tart and tangy personality and its striking pink hue, but aren’t as fond of the way it turns into mush when cooked. Luckily, using a dry-heat cooking technique like roasting or baking helps rhubarb keep its shape. 


In this recipe we use a versatile quick puff pastry (charmingly called “rough puff”) as a buttery backdrop for lengths of flamingo-pink rhubarb. Rose-scented sugar, a drizzle of honey, roasted pistachios, and lightly sweetened whipped cream complete the dish. 


We love these little tarts because they’re stone simple, beautiful, and have a lovely, not-too-sweet flavor thanks to the rhubarb’s bracing tartness. They’re the perfect way to end a springtime dinner, perhaps with a glass of dry rosé.


Rhubarb-Rose Tarts


Makes 9 tarts


If rosewater isn’t your thing, rub the finely grated zest of one orange into the sugar instead.


Have ready:

     Rough Puff Pastry

Or buy prepared, frozen puff pastry and thaw it in the refrigerator.

Preheat the oven to 400℉. Line a large baking sheet with parchment paper.

Roll out the pastry ⅛-inch thick into an approximately 11½ x 13-inch rectangle. Trim any uneven edges and cut into nine 3½ x 4-inch rectangles. Place the rectangles on the prepared baking sheet.

Trim and cut into 3-inch lengths:

     1 pound rhubarb

Top each pastry rectangle with pieces of rhubarb, leaving a thin border of dough on all sides. Whisk together in a small bowl:

     ¼ cup sugar (vanilla sugar is nice if you have it)

     2 teaspoons rosewater*

Sprinkle the sugar over the tarts.

Bake until the pastry is golden and puffed around the edges and the rhubarb is tender, 30 to 35 minutes.

As soon as they come out of the oven, drizzle the tarts with:

     Raw honey

Serve warm topped with:

     Chopped roasted unsalted pistachios

     Whipped cream

These are best the day they’re made.


*Rosewater can vary in potency. If you use a very strong rosewater concentrate, you may need to use less than called for.

A New Generation of JOY


In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.