Rhubarb. Frangipane. Tart. You’re welcome.
A sweet and crumbly bar filled with beautifully tart rhubarb is the perfect spring sweet.
When fresh figs are in season—perfectly ripe, plump with sweet nectar, and intoxicatingly perfumed—the best way to treat them is the simplest. This galette is nothing more than figs, pistachios, a buttery crust, and a sprinkling of vanilla sugar; simple, but it’ll leave you reeling.
Tossed with sugar, covered, and placed in a hot oven it becomes soft and sweet. Those tart stalks holds their shape, and release some of their complex, almost perfumed essence, into the puce-pink syrup that’s created by the sugar. It is the pinnacle of rhubarb flavor.
I wait all year for rhubarb to come in season–this is the reason (well, one of them). Pairing this sour spring beauty with vanilla and almond is a classic, and for a good reason.