Post 9: Maine

I went up to one of my favorite places on earth for Memorial weekend, Maine. I stayed at my friend Amelia's and we took an adventure up to the mid-coast. Between bbq's and apple tree planting we made a rhubarb financier with a strawberry-rhubard compote: deliscious, gluten free, and "artizanal". It took me forever to translate the recipe I found from grams to cups, from 'not making sense' to swinging it. So here it is!

Rhubarb financier
-Get about 10 sticks of rhubarb from you garden or your local market
cut them to about 5 inches and slice those suckers in half... lay them on a sheet tray on parchment paper, sprinkle some sugar and roast them at 350 for about 10 minutes

take 2 cups of almond flours, 2 cups of oat flour, 2 cups of icing sugar... sift all together and set aside.

take 2 sticks of butter (240 grams ok) and brown the butter. The way you do this is you melt it in a heavy bottom sauce pan over medium and wait until it looks like a caramel color. Take out of heat immediatly after and let cool 😎

Separate 6 eggs and keep the whites for this. Mix a bit and add to the dry goods.
Add a splash of vanilla extract, a pinch of love, I mean a pinch of salt and mix all together.

Grease a 10 inch round tart pan, pour the dough in there and lay the roasted rhubard on top like the artist that you are.

Cook for about an hour at 320.
when the house smells awesome, it's ready.

For the compote:
Add cut strawberries, diced rhubarbs and a little maple sugar, lemon zest and cook until the fruit is broken down to your liking (I like mine chunky)
Try not to burn your mouth but also try to taste it for sweeteness.  Cook for about 15 minutes.
if you want to just go all the way, make fresh whipped cream.

serve slice with whipped cream, compote and enjoy.