Workshop update: there are 3 spots available in the workshop I am teaching May 16-20th in Charleston. Right on the beach, with lots of hands on demos, practice times, all around great food and meals! All details HERE.
And then there is always a rhubarb tart or galette. This time I used some leftover puff pastry I had from a previous tart, made a cashew frangipane and layered some quick poached rhubarb batons (pieces) on top. Not too sweet and super buttery. The perfect little piece for an afternoon snack.