Celebrating Spring with Blogger CLUE Society

April's theme for Blogger CLUE Society is Spring Vegetables.  What is Blogger CLUE Society?  It is a fun group of bloggers that get together each month to Cook, Learn, Undertake, and Eat.  Each month we are assigned a member of the group and a theme.  Then we stalk check out the member we are assigned.  Learn about them, go through their recipe files, follow their new posts and find a dish to recreate that fits into the theme for the month.

This month I was fortunate to be assigned Liz, the host of this party and the author  of That Skinny Chick Can Bake.  Now as the title proclaims, Liz's specialty is baked goods....OMG....you have never seen such luscious looking baked goods in your life...Cakes, Pastries, Pies, Chocolate, Cookies......OMG.  Did I already say that???

So naturally I wanted to bake something....I mean what is the sense of being assigned Liz's blog if you aren't going to bake.  I am sure that she thought it was hilarious for me to be assigned her blog when the theme was vegetables....funny, Liz, very funny!!  I could have made a quiche but meh...There were some delicious desserts using zucchini (could I push it and say it was spring squash instead of summer squash??).  Then I was inspired "hey" I said to myself  "rhubarb is a spring vegetable".  I was sooooooooo excited.  I jumped back into Liz's recipe file and went through page, after page, after page, after.....well you get the idea.  I saw not one recipe using rhubarb....Don't like rhubarb Liz??  

"Fahgeddaboudit" I said to myself and started looking at salads and sides.  There were beautiful salads and sides.  Some that I fully intend to go back and make but I would be danged if I was going to be assigned Liz's blog and not bake something!!

So I held my breath and jumped back into the archives....specifically pies this time....perhaps there was a berry pie that included some rhubarb?  If there was, I didn't find it. What I did find was a recipe for Rustic Berry Turnovers that sounded scrumptious!!!  Perfect, I thought, I will just change out some of the berries for rhubarb and I am golden.

I was golden!  And so were the tarts, golden, beautiful and delicious.  Thank you for this wonderful recipe Liz. I just have a teensy little request; a search button on your recipe page because going through your pages and pages of archives made me VERY hungry and caused me to drool all over my computer....WHAT A MESS!!

Other than adding the rhubarb the other adaptations I made were to add more sugar to the filling to offset the tartness of the rhubarb and instead of sprinkling the tarts with sugar before baking I decided to drizzle them with a glaze. YUM!

Raspberry and Rhubarb Rustic Tarts
adapted from That Skinny Chick Can Bake

2 c. flour
14 T. butter, each tablespoon cut in half
1 egg, lightly beaten
2 T. sugar
1 T. cream
2 t. fresh lemon juice
1 t. salt
1 pt. raspberries
1 stalk rhubarb, cut in small dice (about 3/4 c.)
3 T. sugar
1 T. flour
1/2 t. cinnamon
Milk to brush on pastry and seal edges
1/4 c. powdered sugar, sifted
2 T. heavy cream

In food processor, combine flour, butter, egg, sugar, cream, lemon juice and salt.  Pulse until dough starts to clump together.  Remove to counter and gather dough together.  Flatten into two disks and wrap in plastic wrap. Refrigerate at least 20 minutes.

Toss raspberries and rhubarb with the sugar, flour and cinnamon and allow to macerate while the dough chills.

Roll out one of the pastry disks on a lightly floured surface to about 1/8" thickness. Cut out six 4" rounds with a biscuit cutter.  Using a spatula, remove the rounds, one at a time to a parchment lined baking sheet.  Place 1 T. of filling on one side of the round.  Brush edges with milk, fold the other half over the filling and press to seal. Repeat with the rest of the rounds.  Place prepared turnovers in the refrigerator while the oven preheats to 300*.

Brush the tops of the tarts with milk and bake for 30 minutes.  Allow to cool on a rack before icing.

Place the powdered sugar and cream into a small bowl and mix to combine.  Drizzle over cooled tarts.  Print Recipe

Check out all these great Springtime Recipes!!

• Asian Fried Quinoa by Kate from Kate's Kitchen
• Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef
• Asparagus Salmon Fried Rice by Stacy from Food Lust People Love
• Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines
• Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch
• Broccoli and Cheese Muffins by Kelli from Kelli's Kitchen
• Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch
• Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies
• Cheese Soufflé with Garden Salad by Debra from Eliot's Eats
• Chicken Tikka Salad by Ramona from Curry and Comfort
• Chocolate Strawberry Pound Cake by Kim from Liv Life
• Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme
• Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake
• Honey Balsamic Glazed Carrots by Rebekah from Making Miracles
• Lemon Bars by Anna from Anna Dishes
• Maple Soy Glazed Spring Carrots by Lora from Cake Duchess
• Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet
• Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm
• Spring Green Risotto by Lauren from Sew You Think You Can Cook
• Asparagus Quiche from A Mama, Baby and Shar-pei in the Kitchen
• Creamy Asparagus Soup from Anna Dishes
• Fresh Basil Pesto from Confessions of a Culinary Diva