The Joy of Cooking...
Recipes
Stewed Rhubarb and Fresh Strawberry Tart
This tart is so delicious and easy you’ll look forward to making
it every year when rhubarb and strawberries are in season.
Serves 8
Ingredients:
1/2 cup granulated sugar
2 tbsp water
2 cups chopped fresh rhubarb, 1” pieces
3 cups small strawberries
or halved if using larger berries
4 tsp cornstarch
Crust:
1 cup shortbread crumbs
1/2 cup finely chopped hazelnuts (pulse in a food processor)
1/3
cup butter, melted
Filling:
4 oz cream cheese, room temperature and softened
2 tbsp whipping cream
1 tbsp honey
Method:
-
Bring sugar and water to boil over direct heat. Place the sugar mixture over a saucepan of gently boiling water (double boiler). Add rhubarb; cover and poach, without stirring, just until tender and shape still holds, 15 to 20 minutes. Remove from heat and let cool, without stirring.
-
For the crust: In a bowl, toss together shortbread crumbs, hazelnuts and butter until moistened. Press onto bottom and up side of 9-inch round tart pan with removable bottom. Bake in centre of 350°F (180°C) oven until crust is firm to the touch, about 12 minutes. Let cool on rack.
-
For the filling: In a bowl, beat together cream cheese, whipping cream and honey until spreadable, about 3 minutes. Spread in tart shell and halfway up side. Refrigerate for 30 minutes.
-
Meanwhile, place fresh strawberries in large bowl; gently strain the rhubarb, reserving the liquid. Add the rhubarb to the strawberries. Set aside.
-
In small saucepan, bring liquid from rhubarb to boil. Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into liquid and boil until thickened, about 1 minute. Let cool at room temperature for 15 minutes, stirring occasionally. Add to fruit; stir very gently to coat. Spoon over filling. Refrigerate until set, about 2 hours.
