Meera Sodha’s vegan recipe for rhubarb, cardamom and pistachio tart | The new vegan

I don’t believe in rules when it comes to the pairing of ingredients, but I removed rhubarb from its lifelong partner in crime, custard, with caution. Rhubarb by character is bright, fierce, acerbic and usually not for the faint-hearted unless tamed by something soothing. In custard’s place, I’ve used its more sophisticated cousin, frangipane, a sweet cream made using almonds, pistachios and oat milk flavoured with zesty orange and cardamom. (Though, if this makes you feel uncomfortable, and because there are no rules, you could always serve this tart with custard instead.)

Rhubarb and pistachio tart

Arrange the rhubarb as you wish: you could tessellate it (as per Instagram 2018) or just cut it into lengths. There are n

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From The Guardian - February 20, 2021