Spring is here (at least some days of late although it was a bit slow in coming!) Now that the sunshine is warming the fertile soil of our organic orchard after it’s winter rest, our wonderful spring rhubarb is sharing forth it’s wonderful bounty of goodness. This dessert is a spectacular welcome to spring featuring a delicious lemon curd and our beautiful rhubarb compote.

We hope you can enjoy a visit over to see our unbelievable display of wildflowers this season, but if not please enjoy a little springtime treat in your home as well...

Lemon Tart
5 Tbsp butter, cut into chunks
5 large egg yolks
1/2 c sugar
2 tsp grated lemon peel
1/2 c lemon juice
1 tsp unflavored gelatin
1 c heavy whipping cream
1 baked single crust 9” pie pastry or tart shells
easy rhubarb compote (see recipe)

1. in a 3-3 qt pan over low heat, combine butter, egg yolks, sugar, lemon peel and lemon juice. Stir constantly until mixture thickly coats the back of a wooden spoon, 10-12 min (do NOT boil). Pour into a small bowl, cover, and chill until cold, at least 2 hours, or nest pan in a large bowl of ice water and stir mixture until cold, about 10 minutes.
2. In a heatproof 1-c glass pyrex, sprinkle gelatin over 2 Tbsp cold water. Let stand until soft, 2-3 min. Put 1” of water in a small pan; bring to a boil over high heat, then remove from heat. Set measure cup into water in pan and stir until the gelatin is dissolved, 2-3 min. Let cool.
3. In a large bowl, beat cream until slightly thickened. Beating constantly, pour in the gelatin; continue beating until soft peaks form.
4. Stir about 1/2 c whipped cream into the cold lemon mixture until well blended, then scrape lemon mixture into remaining whipped cream and fold gently until incorporated. Spoon into prepared crust and spread level. Cover with plastic wrap and chill firm at least 1 hour, or up to 1 day.
Pour rhubarb compote into a fine strainer set over a bowl. Let drain until dripping stops, then gently spoon rhubarb pieces over lemon cream (reserving juice for another use*). Cut pie in wedges and serve!

Easy Rhubarb Compote
Note: cooking rhubarb in the oven rather than the stovetop is a lot less work and preserves the pretty color.

2 lbs rhubarb, rinsed, ends trimmed and cut into 1/2” pieces
1 1/2 c sugar

1. Mix rhubarb and sugar in a 9x13’ baking sheet and spread level. Cover dish tightly with foil.
2. Bake in 350 oven until the rhubarb is very soft when pierced, but just holds its shape, about 45 minutes. Chill until ready to serve.

* We enjoy adding the reserved syrup to chilled lemonade for a gorgeous, refreshing drink to enjoy basking in the sunshine on the deck here at the Lodge.

    UPDATE: Just received a nice review on Chef Tom's Pecan Treats