It's rhubarb season in Vermont. Our friend Dave, who has a great garden plot in the Tommy Thompson Gardens in Burlington's Intervale hooked us up with some delicious, homegrown rhubarb from his personal farmette. Our bakers came up with this lovely little tart, loaded with tender, semi-tart rhubarb, whole toasted almonds, and a sweet sweet crumb topping. Perfection.
(photo courtesy of our friend Dave)
We like the idea of getting fresh, local rhubarb directly from home gardeners, and found a few more folks like Dave who are happy to barter 'barb with us! So for the next few weeks, stop by and enjoy a local rhubarb crumb tart.
What a sweet tart, Please let m know how to make rhubarb tart.
Posted by: bakery business cards | 08/13/2010 at 10:55 PM