Love this! Reminds me of the Violette de Bordeaux Figs with calabrian chili oil & cured lardo recipe I adapted from California cuisine restaurant Rustic Canyon! check it out:
Add it fresh like the figs! The frangipane + fruit is in the oven for 45 min which is long enough for the rhubarb to soften. But I would consider 1: cutting the stalks into smaller even pieces, maybe 1-2 inches, or else it can be stringy 2: toss the rhubarb pieces in a little lemon juice and granulated sugar before adding to frangipane. Rhubarb is super tart so this can help to balance it out and caramelize a little in the oven!
Omg finally a substack recipe that isn’t locked behind a paywall! Immediately subscribed. Can’t wait to try
I hope you like it!!
Love this! Reminds me of the Violette de Bordeaux Figs with calabrian chili oil & cured lardo recipe I adapted from California cuisine restaurant Rustic Canyon! check it out:
https://thesecretingredient.substack.com/p/get-rustic-canyons-recipe-violette
Omg omg I deleted tiktok and the only thing I was missing was pretty much your account, so glad to see you here!!
If I were to use rhubarb, would I need to cook the rhubarb into a jam like spread or do I layer it into the cake the same way I would with the figs?
Add it fresh like the figs! The frangipane + fruit is in the oven for 45 min which is long enough for the rhubarb to soften. But I would consider 1: cutting the stalks into smaller even pieces, maybe 1-2 inches, or else it can be stringy 2: toss the rhubarb pieces in a little lemon juice and granulated sugar before adding to frangipane. Rhubarb is super tart so this can help to balance it out and caramelize a little in the oven!
Thank you Isabelle for the reply! I’ll try it out