Rhubarb tarts with orange-honey fromage blanc

If you’re harvesting a ton of rhubarb this season, don’t despair. Rhubarb is a truly versatile food; use it in both sweet desserts (try it in pies and crumbles) or savoury dishes, including chutneys, sauces and relishes. Or simply boil chopped rhubarb in a little water and a sprinkle of sugar to make a delicious stewed fruit. Or give these rhubarb tarts a try. The recipe calls for fromage blanc, but if you can’t find that, use quark instead, or a blend of equal parts cottage cheese and yoghurt. This lovely recipe and more photos can be found at Desserts for Breakfast.