I published several rhubarb tart recipes over the years. Now I found maybe the best one so far. This recipe was published in my favorite german weekly newspaper "DIE ZEIT". An extra edition of the magazine was dedicated last week for the food photograper of the magazine which means he published his favorite recipes and talked about food photography in general and some secrets behind it. For example he often uses a hair dryer in order to pimp the food or to use oil and/or water to refresh the meat. Very revealing, just for the record I don't pimp the food for my photos.
Serve the rhubarb tart lukewarm with ice-cream.
https://www.wineberserkers.com/content/?p=5370
ENJOY
Martin