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

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

The Guardian

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Sweet frangipane provides the perfect foil to sharp rhubarb in this delicious, decorative dish

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.)

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