做这个塔其实是为了消灭躺在冰箱里好几天的一点点边角料派皮.这些边角料只够做两个4''的小塔.我随意的配了塔馅,一根Rhubarb(大黄)的茎,差不多等量的草莓.1英寸的香草荚,少许糖.

Strawberry and rhubarb冰激凌非常的好吃,粉粉的颜色也很可爱.上次做了两款很Rich的冰激凌后,终于不敢再肆意加蛋黄和鲜奶油了.这次做了很Light的口味,不敢再做Creme Anglaise, 直接用了部分牛奶和Cream.老谢同学特别爱这款冰激凌,说和哈根达斯有一拼.(冰激凌食谱之后一起补上)

Strawberry and rhubarb tarts做法:Rhubarb切约1/3英寸厚的小片,放入小锅,取出香草荚里的仔,连香草荚一起放锅内,加少许糖(我是边尝边加的)用中小火把 Rhubarb稍稍煮软(2-3分钟就可以,不用煮烂,因为一会还要烤.其实不煮用糖腌制一会儿也行.因为我只做两个小塔,想少烤一会,才预先煮一下 Rhubarb).煮好的Rhubarb放一边.草莓切片,加一小勺糖伴一下.放置10-20分钟后和Rhubarb拌匀.派皮铺塔模中,刷上鸡蛋和牛奶 的混合液.倒入馅料,取出香草荚弃之.入预热至400F的烤箱烤12-15分钟后将烤箱调低至350F继续烤15-20分钟左右.
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wikipedia了一下Rhubarb:

大黄（Rhubarb）是蓼科植物。

其中在中国的两个大黄种类的根被用于做中药，含有大黄酚、大黄素、大黄酸等蒽醌物质。中医学认为：大黄性味归经 : 苦，寒。归脾、胃、大肠、肝、心经。其功效包括泻下功积，清热泻火，止血，解毒，活血祛瘀，清泻湿热。

在欧洲，大黄多汁的叶柄被长期当作食物，可以用它制作馅饼等各种甜点，也可以酿酒。

Rhubarb,

Rheum is a genus of perennial plants that grow from thick short rhizomes. The genus is in the family Polygonaceae, and includes the vegetable rhubarb (Rheum rhabarbarum or Rheum x hybridum.) The plants have large leaves that are somewhat triangular shaped with long fleshy petioles. The flowers are small, greenish-white to rose-red, and grouped in large compound leafy inflorescences. A number of varieties of rhubarb have been domesticated both as medicinal plants and for human consumption. While the leaves are toxic, the stalks are used in pies and other foods for their tart flavor.