Home › The Waldorf Kitchen › Rhubarb Tartlets

Rhubarb Tartlets

Choose a quantity of nice young rhubarb, wipe it on a cloth, cut it up into convenient lengths, put it into a stewpan with two or three small pieces of lemon peel, the juice of a lemon, a little water, and plenty of sugar, and stew it gently at the side of the fire. Make a quantity of good short-paste, line a number of buttered tartletpans with it, trim the edges neatly, fill them with uncooked rice, and bake them in a moderate oven. Mix the well-whisked white of an egg with one-half pint of cream, and sweeten it with loaf-sugar that has been rubbed on the yellow rind of a lemon, and then pounded and whisked to a firm froth, standing the basin, if possible, over the ice. When the tartlets are cooked turn the rice out, and remove them from their tins; fill each one with a quantity of the rhubarb, and pile the cream on top of them. Spread a fancy dish-paper or a folded napkin over a hot dish, arrange the tartlets on it, and serve.