It’s peak rhubarb season here – so it’s time to try new rhubarb recipe. . . Well, actually, this being A Hundred Years Ago, it’s time to try a “new” old recipe. I found a great recipe for Rhubarb Fanchonettes in a 1919 magazine. Fanchonettes are basically Rhubarb Tarts with Meringue Topping.
The Fanchonettes are a perfect spring treat. The small, individual tarts are a nice size for a snack or dessert. The rhubarb filling is delightfully tart and balanced by the sweet meringue topping.
Here is the original recipe:
I found some aspects of this recipe fussy and challenging. For example, I couldn’t figure out why the rhubarb needed to be cooked twice, so I just cooked the rhubarb until tender and then stirred in the other ingredients, but didn’t reheat. And, what are brownie tins?
Here is the recipe updated for modern cooks:
Old-fashioned Rhubarb Fanchonettes (Rhubarb Tarts with Meringue Topping)
5 cups rhubarb, cut into 1-inch pieces
1/4 cup water
1 tablespoon lemon juice or 1 tablespoon grated orange peel (I used lemon juice.)
1 cup sugar
1/2 teaspoon salt
3 tablespoons flour
2 egg yolks, beaten
pie pastry (Enough for a 2-crust 9-inch pie – more may be needed if pre-rolled sheets are used. I re-rolled pastry scraps several times to make all of the small fanchonette shells.)
Place rhubarb pieces and water in a large saucepan. Bring to a boil using medium heat, then reduce heat and simmer until the rhubarb is tender while stirring occasionally (about 10 minutes). Remove from heat and strain to remove excess liquid. (It is okay if there is still a little liquid after draining). Measure the cooked rhubarb; there should be approximately 2 cups. (Excess rhubarb can be sweetened and eaten as stewed rhubarb.) Return to pan. Stir in lemon juice, sugar, salt, and flour. Quickly stir in the egg yolks. (If the rhubarb is still very hot, stir a small amount of the cooked rhubarb to the beaten egg yolks while stirring rapidly to avoid coagulation of the yolks; then quickly stir the egg yolk mixture into the remaining rhubarb.) Set aside.
Preheat oven to 425° F. Roll pastry dough and cut into pieces. Fit each piece into a small pie pan; trim and flute edges to make the fanchonette shells. (I used a fairly shallow muffin pan to make the fanchonettes.) The number needed will vary depending upon size, but approximately 12-15 should be enough to hold all the filling.
Fill each fanchonette shell with cooked rhubarb mixture. Place in oven and bake for 15 minutes. Reduce oven temperature to 350° F. Continue baking until the rhubarb comes to a slow rolling boil. Remove from oven, and top each fanchonette with a heaping tablespoonful of Meringue (see recipe below). Spread Meringue to edge of fanchonette. Bake at 325° F. for 10 minutes or until the meringue is lightly browned.
2 egg whites
4 tablespoons sugar
Place egg whites in a bowl, and beat until stiff peaks form. Gradually add sugar while continuing to beat.