This week I made dessert twice. I usually don't make dessert without a special occasion, but I ran across two recipes I wanted to try.
First up was rustic rhubarb tarts from the Smitten Kitchen. I love rhubarb and had been wanting to give making tarts a shot. The recipe calls for corn flour, corn meal, and white flour, giving the tarts a delicious cornbreadish flavor. As soon as I read the recipe I knew I would be raiding my next door neighbor Barb's rhubarb patch. After making and devouring one of the tarts I figured out the nutritional value; once I discovered they are approximately 400 calories each I decided that it was a good thing rhubarb season is so short.
After enjoying the tarts I decided to try my hand at a lighter dessert. I had been eyeing a recipe over at The Kitchn for one ingredient ice cream for a few months. The only ingredient is a frozen banana. All you have to do is slice a frozen banana and whir it in the food processor until it is the consistency of ice cream. I was blown away by the simplicity and deliciousness of this recipe (so much so that I scarfed it down before I took a picture). It actually tastes like ice cream. I'm glad that it's always banana season because I'll be making banana ice cream often.