Since my last experience with rhubarb went so well, I picked up another pound of it at the grocery store to try out some more recipes. This tart recipe was the first on my list because it’s on the cover of Kim Boyce’s cookbook, Good to the Grain and I think I’ve opened that book about a million times since I got it a month ago. I just couldn’t look at it one more time without making those tarts.
The only problem was that my rhubarb wasn’t as blindingly red as hers looked, so I decided to change the filling and add some blueberries to it to give it a deeper color. I’ve tried rhubarb with cherries, strawberries and now blueberries and I have to say that blueberry-rhubarb combo is my favorite of the three. I cooked the blueberries and rhubarb with some orange zest and dark muscovado sugar which has a strong flavor similar to molasses. The resulting compote was so good I could hardly stop myself from eating it all before I even got the tarts made. Luckily, I made more compote than I had tarts to fill so I saved the rest and have been eating it on my oatmeal and yogurt and I even made another fool with it mixed in. And of course, I’ve been eating it in these wonderful tarts.