Rhubarb. It’s that time of year when this broad leafed, red stalked plant can be found everywhere. Vibrant. Tart. The perfect accomplice for sweet, succulent, ruby red strawberries.

I decided to kick off the “rhubarb season” with a delicious tart which I bestowed on my book club gals.  I moved to Sacramento nearly 7 years ago and this group of witty, brilliant, and charismatic women were some of the first friendships I forged. It seems like only yesterday. Now I’m packing my house up and on the verge of moving back to beloved Montana. My, how time flies. I will miss each of these beautiful women tremendously.

In short, this tart is terrific. Perfect …..in the morning with a cup of tea; in the afternoon with a cool glass of sparkling water; in the evening after a long day in the garden.

I used the same crust as the one used for my lemon tartlets. Have fun with this little treat. I decorated mine with edible flowers from my herb garden.

To a summer filled with good books and delicious tarts. READ MORE