I haven't been able to find rhubarb at my local grocery store lately, until one day it just showed up again! I almost did a jump for joy right there at the store!
I decided to buy extra this time because, a) we had plans to have lunch with some friends over the weekend and I wanted to make rhubarb macarons for them, and b) my cousin Angie was coming to visit again (yippee!!!) and I wanted to make her another rhubarb tart.
For the macaron shells, I added a bit of bright pink coloring to match the rhubarb, and piped them out as usual onto my silpat-lined baking sheets. Since my Hello Kitty macarons were such a big hit last time, I decided to turn a few of these into Hello Kitty once more!
For the filling, I whipped up cream cheese, butter, confectioner's sugar, vanilla, and salt. Then I took one stalk of rhubarb and diced it up, and then cooked it on the stove with a bit of wine and olive oil. Once that cooked down into a soft, pulpy mixture, I let it cool before mixing it with my cream cheese mixture.
Despite the slight bumpyness of the ears (from dragging a toothpick through the wet macaron batter to create the pointy ears), the Hello Kitty macarons still looked cute. Then again, how can anything Hello Kitty not look cute?!
You can now find my recipe for Hello Kitty Macarons in my new book, "The Hello Kitty Baking Book"! Enjoy!