Fresh Rhubarb Tatin with Ginger Ice Cream and Strawberry Rhubarb Sauce

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Preparation info
  • Yield:

    12

    Servings
    • Difficulty

      Medium

Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Fresh rhubarb tart “Tatin,” on a base of filo dough, with a hole in middle, supported by a cone of ginger ice cream, served with strawberry sauce. Two old maids, living in the mid-19th century to early in the 20th, who ran the Hotel Tatin in the small town of Lamotte-Beuvron, about 24 miles from Orleans, France, and immortalized the hotel and perhaps themselves in the process with their unintentionally upside-down caramelized apple tart, spawned a who