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Rhubarb And Ice Creams: A Personal Narrative Essay

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VANILLA RHUBARB HAND TARTS
MAKES 14 TARTS
I’VE NEVER BEEN ONE FOR FUSSY, incredibly refined desserts, always preferring a rustic hand tart any day of the week. And rhubarb is one of my favorite ingredients to bake with, so these are right up my alley. People often seem to feel the need to pair rhubarb with something else, as if you need to swoop in and save it, but in reality the tart stalks need very little to accompany them.
This filling is a simple mixture of the vibrant rhubarb—which I par-roast to remove some of the moisture—a little sugar, lemon juice, and lots of vanilla bean. The dough is very similar to a pie dough except I use a good bit of vegan cream cheese to make it supereasy to handle and roll out. Each tart will be a little …show more content…

Serve with coconut whipped cream, ice cream, or a good cup of coffee at the end of a meal. And I have to admit that they make a pretty fine breakfast the next morning, too.
CRUST
6 tablespoons vegan butter, cut into chunks and chilled
1½ cups all-purpose flour, plus more for dusting
1 teaspoon salt
2 teaspoons sugar
¼ cup cold water
¼ cup vegan cream cheese, cut into chunks and chilled
FILLING
2 pounds rhubarb, sliced into ½-inch slices
1 cup sugar
4 vanilla beans, sliced down the middle and seeds scraped out for use
¼ cup freshly squeezed lemon juice
WASH
¼ cup unsweetened plain almond milk
1. Prepare the crust first: In a food processor, combine the butter, flour, salt, and sugar. Pulse until it resembles coarse cornmeal. Add the cold water and cream cheese and pulse a few more times until the ingredients have been combined; the mixture may still be a little loose. Transfer the mixture to a floured board and mix once more with your hands. Wrap the dough in plastic wrap and chill for 1 hour.
2. Meanwhile, heat the oven to 425°F.
3. In a large mixing bowl, combine the rhubarb, sugar, vanilla seeds, and lemon juice, stirring well. Transfer the mixture to a baking sheet and roast

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