In March 2006, Saveur magazine did a special edition on Irish cuisine. Because I love something tart for dessert, and Mum so often made rhubarb tarts and crumbles (thanks to a plentiful supply from the garden), this recipe caught my eye.
- 17tbsp butter (no, that's not a typo)
- 2 ribs of rhubarb, peeled and cut into 1/3" pieces
- Half a cup plus 2 tbsp granulated sugar
- 3/4 cup almonds, ground
- 3/4 cup confectioner's sugar
- 2/3 cup flour
- 5 egg whites
- 1 tbsp glucose syrup (I think golden syrup or corn syrup would do)
Preheat oven to 350 fahrenheit. Melt 14 tbsp of the butter in a large skillet on medium heat, swirling until slightly browned (about 6 mins). Transfer to a small bowl and set aside to cool.
Wipe skillet, then melt 2 tbsp of butter over low-medium heat. Add rhubard and 2 tbsp granulated sugar and cook until tender, stirring ofter (6-8 mins). Set aside to cool slightly.
Combine remaining granulated sugar, almonds, confectioner's sugar and flour in a medium bowl. Separately, whisk egg whites to stiff peaks. To the dry ingredients, add the browned butter, warm rhubarb, stiff egg whites and glucose syrup and fold.
Grease 8 ramekins with remaining butter. Divide batter evenly and bake until golden brown and cooked through (about 40 mins). Unmould and allow to cool. Serve with poached rhubarb and vanilla ice cream.
PS. If you can't get enough rhubarb, check out Saveur's gallery of rhubarb recipes here...