The Curious Fruit
It’s probably a function of my midwestern upbringing that I love rhubarb as a dessert. This astringent fruit makes a fine addition to the dessert sauce cabinet if you know what to do with it. Serve this warm or hot with ice cream and watch the eyes of your guests light up.
Rhubarb Tart
8 Servings
1 2/3 cups all purpose flour
1/4 teaspoon salt
2 tablespoons powdered sugar
1/2 cup chilled unsalted butter, cut into pieces
2 large egg yolks
2 tablespoons (about) ice water
3 tablespoons apricot jam
1 cup sugar
1/4 cup water
2 tablespoons brandy
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 pounds fresh rhubarb, trimmed, cut diagonally into 1/2inchthick pieces
Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12inchdiameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to mediumlow. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb. Bake the rhubarb sauce in the pie shell for 35 minutes at 350 degrees and cool before slicing.
To celebrate the restoration and extension of the State Capitol, a rededication ceremony will be held at 10:00 a.m., Tuesday, May 1. The event will commence on the South portico of the Capitol. Speaker of the House of Delegates, William J. Howell, and President Pro tempore of the Senate, John H. Chichester, will be joined by Governor Timothy M. Kaine, along with members of the Virginia General Assembly and citizens of the Commonwealth. The ceremony will mark the conclusion of an extensive three-year project, (2004-2007), which has fully restored the Capitol to its early 20th century appearance. At the conclusion of the ceremony (approximately 10:30 a.m.), public tours of the newly restored Capitol will begin. Additionally, at 12 noon, the “Virginia Capitol Pathway,” an inscribed brick walkway along Bank Street, officially opens. The Rededication Ceremony will be held rain or shine. 
Want more evidence of how the term "Northeast Republican" will soon become an oxymoron? The New York State Republican Party is holding a 

