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The old cottage garden standby, rhubarb, is making a comeback as chefs begins to cook more in tune with the seasons. As one of the very first fruits (botanically a vegetable,) rhubarb often gets paired with strawberries, another early bloomer. But we think rhubarb is so good it deserves to star in its own dessert. Notice we leave out any distracting flavors such as lemon, cinnamon, or even vanilla, to let rhubarb’s subtle flavor really shine. It’s worth seeking out the first slim, ruby-hued stalks of the season to showcase rhubarb’s glorious color in these decadent tarts. If you can only find older, greener rhubarb, it will still taste delicious, but will lack the pretty red peeking through the streusel.

Recipe included in: Afternoon Tea and the Four Seasons, A Spring Tea