Comments on: Suited for each other: rhubarb meringue tart

By: P

Sat, 14 May 2022 13:13:30 +0000

I made this tart back in may 2020, when my life was so different from what it is now , looking back I still find myself tearing up .
Well , I wanted to feel that bittersweet aftertaste one last time , so this morning I made this tart again .
Molly , some of your recipes are more than just recipes . They are a taste of loss and sometimes survival .

By: adriaan

adriaan — Wed, 23 Dec 2009 01:26:32 +0000

Looks great! Am going to bake it for Christmas eve.

Just a note: the link to Martha Steward's Pate Brisee has changed. It now is: http://www.marthastewart.com/recipe/pate-brisee-pie-dough

By: Molly

Molly — Sat, 16 Jul 2005 00:44:00 +0000

Hey there, Dave. Thank you.

By: dave

dave — Fri, 15 Jul 2005 13:02:00 +0000

"we slowed down; we sat still; we scraped our plates; we talked; and we didn't stop until nearly 2 in the morning. It was delicious"<>That<> is what food's about.(Hey Molly)

By: Molly

Molly — Sun, 10 Jul 2005 16:32:00 +0000

Yaniverse, if you do ever decide to bake, this might not be the safest, most foolproof place to start, but it’s awfully tasty…

By: Yaniverse

Yaniverse — Sat, 09 Jul 2005 19:38:00 +0000

Every time I visit this blog I get the desire to bake something good. Then I remember I can’t bake, so I’ll take that pleasure vicariously. But I’ve never tasted a rhubarb meringue tart before, it sounds deliciously different.

By: Molly

Molly — Wed, 06 Jul 2005 19:53:00 +0000

Dawna, I haven't yet tried the rhubarb-raspberry combination, but I imagine that if the raspberries were sufficiently sweet, it could be pretty fantastic. I wonder if it would generally require more sugar than something with strawberries?And Julie, it's funny that you should mention the dearth of rhubarb in Manhattan--I tried to find it at Fairway about six weeks ago, and no dice! So strange--and how kind of Long Island to pull through and save the day! This tart is definitely a very worthy recipient of your precious bounty, or if you want something even simpler, you could try a < HREF="http://orangette.blogspot.com/2005/03/praise-for-pig.html" REL="nofollow">crumble<> or my < HREF="http://orangette.blogspot.com/2005/05/rhubarb-better-late-than-never-and.html" REL="nofollow">baked version with fresh ricotta<>. Any way you go, yum.

By: Julie

Julie — Tue, 05 Jul 2005 21:11:00 +0000

Oh Molly — it’s always a fortuitous moment when I happen to visit your blog. This time, we’ve just returned from a weekend on the North Fork of Long Island, where I discovered a huge bunch of rhubarb at a farm stand for a truly nominal price. After a season when I could barely find rhubarb in Manhattan at all, and the few stalks I did snag were super-costly, this was a real bonus. I’d been wondering what to do with my bounty, and suddenly happened upon your latest post. Once again, thanks so much!

By: Dawna

Dawna — Mon, 04 Jul 2005 17:34:00 +0000

Molly, I’m exhausted just reading the things that Lisa manages to fit into her day! The rhubarb tart looks fabulous. Have you ever tried the combination of rhubarb and raspberries? A co-worker of mine swears it is better even than the rhubarb-strawberry mix.

By: Molly

Molly — Sun, 03 Jul 2005 02:49:00 +0000

Zarah Maria, since you're a rhubarb girl like me, I know you'd love this. Give it a go!Clare Eats, I'm jealous of your readily available rhubarb! I saw some beautiful little stalks at the farmers' market this morning, but they won't be around for too much longer. Lucky girl you are. Sue, that's so funny about the pink-tinted meringue--it must be the light! But I'm sure you could make a pink meringue without much trouble, maybe using a rhubarb simple syrup, as you suggested. Italian meringues are made with a sugar syrup, so you could certainly try it! You might be able to use the leftover syrup, actually, from < HREF="http://orangette.blogspot.com/2005/05/rhubarb-better-late-than-never-and.html" REL="nofollow">this<>. Let me know if you do give it a try, and in the meantime, good luck with your snails.Margrocks, you're a girl after my own heart...mmm, strawberry rhubarb pie! Yum indeed.And Johanna, thanks so much for making the (long!) trip over! The food blog world is full of tangled connections, and I know from experience that it's always a pleasure to stumble upon something new and delicious.