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No-Bake Rhubarb And Strawberry Tart

Strawberries and rhubarb make a classic pairing of flavors in this simple springtime dessert.

strawberry rhubarb tart

Photo: Annie Corrigan/WFIU

Wow your friends by garnishing the tart with an edible flower.

Strawberries are also in season right now, and this no-bake strawberry rhubarb tart is a great way to enjoy these two seasonal flavors together.

As for rhubarb, it’s actually a vegetable. Unlike many vegetables, you definitely cannot eat rhubarb leaves — they’re toxic! But I recommend grinding them down and using them as a bug repellent.

No-Bake Rhubarb And Strawberry Tart

Ingredients

  • 3 1/2-4 cups rhubarb (cut into 1/4 – 1/2 inch pieces)
  • 1/2 cup sugar
  • fresh strawberries
  • strawberry jam
  • prepared pastry shells

Cooking Directions

  1. Cook rhubarb and sugar in a saucepan over medium heat for 15-20 minutes. The rhubarb will cook down and become tender – from a celery-type consistency to more of an apple butter consistency
  2. Meanwhile macerate strawberries with strawberry jam.
  3. To assemble the tart, spread rhubarb compote into a pre-baked puff pastry shell. Top with strawberries.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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