Rhubarb Cheesecake Tart

Its that time of year again.

The time when I struggle with where I will

dedicate my time....

the kitchen or the garden.

The garden can take up so much time

yet I don't mind because I love my garden.

Its full of beautiful roses, raspberry bushes,

and eventually heavily burdened tomato plants.

There is also a sweet little pond that has

a soothing fountain, humming birds wearing

what seems like jet packs considering the speed they fly by.

And the occasional neighborhood cat

passing through to say hi.

But as much as I love my garden,

its my kitchen that has my heart and soul.

The great thing about these two different

worlds is that more often than not

they can come together and produce something

A.W.E.S.O.M.E.

Today's recipe is a really good example.

Not everyone likes rhubarb I know.

And that's just crazy.

But this tart could change their mind

or yours if you are the crazy one.

If you are not lucky enough to have

any rhubarb in your garden there is

plenty at the farmers markets and

grocery stores at this time of year.

So go and enjoy some spring rhubarb love.

Rhubarb Cheesecake Tart :

one 10 inch flan pan

1 lb chopped fresh rhubarb

1/2 cup sugar

1/2 teaspoon vanilla

Combine rhubarb and sugar in a shallow casserole

dish. Cover with foil. Bake in a 350 F oven for 20 minutes,

or until tender.

Remove from oven and add vanilla. Strain rhubarb and reserve

juice. Chill both rhubarb and juice.

Meanwhile:

Crust :

1 cup flour

1/2 cup ground almonds

1/2 cup butter

5 tablespoons sugar

In a food processor combine all ingredients.

Blend until fine crumb.

Press into flan pan or pie dish pressing up the sides.

Bake in a 325 F oven for 20 minutes or until light brown.

Remove and cool completely.

Cheesecake Filling:

250 grams cream cheese ( block )

100 ml heavy cream

2 tablespoon cointreau

1/4 teaspoon almond extract

3 tablespoon sugar

Combine all ingredients together and beat until

smooth. Chill for 30 minutes.

Assembly:

Spread cream cheese mixture evenly over cooled crust.

Drop spoons of rhubarb onto cheese filling and using a knife

swirl together carefully.

Using a pastry brush brush on cooled reserved rhubarb juice

( it should be slightly thick )

Chill tart thoroughly for at least 6 hours.

:))