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?!