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Strawberry and rhubarb tart recipe

Strawberry and rhubarb tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Berry pies and tarts
  • Strawberry pies and tarts

This fruit tart requires no baking. It's quick, simple and delicious. Serve with whipped cream or ice cream.

38 people made this

IngredientsServes: 8

  • 100g crushed digestive biscuits
  • 4 tablespoons melted unsalted butter
  • 450g fresh strawberries, halved lengthways
  • 60g diced rhubarb
  • 150g caster sugar
  • 175ml water
  • 3 tablespoons cornflour
  • 1 tablespoon lemon juice

MethodPrep:15min ›Cook:5min ›Extra time:1hr chilling › Ready in:1hr20min

  1. Mix together the digestive biscuit crumbs and melted butter; press into the bottom of a 23cm quiche dish. Line the bottom of the biscuit base with 1 layer of strawberry halves.
  2. Place the remaining strawberries in a saucepan and crush; stir the rhubarb, sugar, water and cornflour into the crushed berries. Bring the mixture to the boil over medium-low heat, stirring often, until the mixture thickens and becomes translucent. Turn off the heat, let the mixture stand until slightly cooled, about 2 minutes; stir in the lemon juice. Pour the mixture into the quiche dish over the strawberry halves.
  3. Refrigerate until completely chilled, about 1 hour.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (18)

by JIll Sherstobitoff

Well I looked at it and then thought " what the h---" so I made it!! I'm telling you it was to die for and oh so easy!! THIS goes to the top of MY list!! I taped it to the cupboard door!!!-24 Apr 2010

by becki

Yummy. My grandma used to make a fresh strawberry pie sort of like this, so I thought I'd add a few of her tricks. For one thing, I used a regular pie crust, poked it with a fork, and baked it before adding the filling. Graham crackers just seemed a little off. My favorite thing that she did was spread 4 ounces of cream cheese on the warm crust before placing in the halved fresh strawberries. To me this is a MUST! I also threw in some blueberries because I was a little short on strawberries. My husband and I loved this pie. It's a hard one to mess up-- just be patient and make sure that glaze is nice and thick, stirring it constantly!! I posted pictures to show the nice color added by the blueberries. This was a pretty pie.-21 Jun 2010

by Miya

Very disappointing. The combination of a graham cracker crust with strawberry rhubarb was not to my taste. Definitely needs more rhubarb. Added a whole cup and still could not tell there was rhubarb in it. The layer of strawberries on the bottom did very little to enhance the flavor or texture of the pie. Was very easy to make and it did set up beautifully.-08 May 2010

Cute Mini Strawberry Rhubarb Tarts

Don’t you love the freshness in the air? This season Rhubarbs, peaches, strawberries and citrus are growing. I took 2 complimenting fruits and cooked them in one tasty tart.

Enjoy the delicious and tanginess in a cute bite. Serve these Strawberry Rhubarb Tarts individually during BBQ’s, parties, picnics, and any other gatherings. They will definitely fly by really fast.

The secret to these guys is using ready made tart shells and homemade filling. Usually, they yield around 18 tartlets. For bigger parties simply double or triple the recipe accordingly.

To achieve the tangy flavor I mentioned above, use fresh orange juice during the cooking of the strawberries and rhubarb. The citrus makes the other flavors pop without overpowering them.

This year I took the girls to a strawberry picking farm. We picked up so many buckets that I didn’t know what to do with them.

The first thing I made was a delicious rhubarb strawberry compote, then I made strawberry macarons, and finally, these cute mini Strawberry Rhubarb Tarts. Guess we’ll have to go and pick some more.

Now that winter is over, I am not craving chocolate and creamy so much as I used to. My cravings are leaning more towards fresher flavors. these tartlets really hit the spot, and since they’re cute and portable, they’re perfect everywhere.

I decided to sprinkle their tops with some powdered sugar. But you can definitely omit that or top them with whipped cream or even orange zest.

I hope you can try this delicious Strawberry Rhubarb Tarts at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

1. Pulse the flour and butter in the food processor to crumbs. Whisk together the sugar and eggs, to dissolve, then whisk in the vanilla. Pour the mixture into the flour and pulse just until it comes together. Pat into a disk and chill an hour before rolling out and lining the tart tin.

2. To blind bake tart shell: Heat the oven to 400F. Line an 8-12 inch pan with the pastry then with parchment and fill right to the top with dried beans. Bake 10 minutes, then reduce the oven to 375F, remove the beans and parchment, and continue baking until just starting to show signs of colour, about 10 minutes longer.

1. Put the rhubarb in a saucepan with the sugar and 2 tablespoons water. Cook until soft and thick, about 10 minutes. Combine the Mascarpone and sour cream with icing sugar, to taste. Spread in the bottom of the pre-baked shell. Spread over the rhubarb. Arrange the berries in concentric rings on top.

Recipe Summary

  • 1 cup white sugar
  • ½ cup all-purpose flour
  • 1 pound fresh rhubarb, chopped
  • 2 pints fresh strawberries
  • 1 recipe pastry for a 9 inch double crust pie
  • 2 tablespoons butter
  • 1 egg yolk
  • 2 tablespoons white sugar

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

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Over the top good, but it is very juicy. I used pie crust, so I think it would be best in a pie plate to hold in the juices.

This is a nice and simple tart. I found specially useful the previous reviews, both the positive and the negative. The latter helped a lot to be extra careful with the sealing and the baking. You are right, Vanila Ice cream is a MUST!

This torte was a hit at the 4th of July celbration overlooking the Long Island sound. The rhubarb and strawberries were both fresh from the garden. Although I did not have hazelnuts, toasted walnuts made for a flavorful crust. I did use a torte pan with a removable bottom which made presentation easy.

I had some trouble with this recipe. I don't know whether it was my fault or just a hard-to-turn-out recipe. I think there's too much juice in all this rhubarb and all these strawberries for a "shapeless" tart. All the juice oozed out while it was baking, almost right away. It stuck to the baking sheet, too. The tart was tasty, but I've had better. I think I prefer a regular pastry crust over this cookie dough-type crust, at least for rhubarb and strawberries. I "saved" the tart after FINALLY turning it out onto a platter, by garnishing it heavily with a fanned strawberry and some mint sprigs. It was rather lovely after all this, but was a bit of a disappointment. Not awful, just not wonderful.

The flavors of the tart are delicious. We served it with homemade vanilla ice-cream during the Memorial Day weekend. It is a bit messy while baking. I placed the tart on parchment paper in the center of a rimmed baking sheet and was able to catch any juices which I spooned back over the tart when it was finished baking.

a total disaster. crust leaked - filling went all over the oven and burned - smoke everywhere - I transfered the pie to a jelly roll pan (not very successfully) only to have the crust burn before the filling bubbled. what is the point of the tart pan bottom under the tart?

This is the best strawberry pie I have ever tasted . It doesn't get soggy and the tidbits of hazelnut make it sublime.

19 Strawberry Rhubarb Recipes That Will Make You Swoon

There are few food combinations as heavenly as strawberry and rhubarb. Peanut butter and jelly are a nostalgic dream team, maple and bacon were made for each other and chocolate and mint will lift our spirits any day. But strawberry and rhubarb does something for the soul.

Rhubarb's tart flavor goes perfectly with the sweetness of strawberries. When cooked together, strawberry and rhubarb meet in the middle, somewhere between soft and sturdy, for a texture that works wonderfully in everything from pies to crisps to crumbles. The combined flavors also make delicious ice creams, popsicles and cocktails. Strawberry desserts may be showstoppers on their own, and rustic rhubarb needs no partner to shine either. Still, it's imperative to pair these two together every so often.

The iconic strawberry and rhubarb combination is, of course, the strawberry rhubarb pie. Today just happens to be Strawberry Rhubarb Pie day, so it's the perfect time to celebrate everything that is strawberry and rhubarb, starting with pie! Don't forget, however, that pie is really jus the beginning there are so many ways to combine strawberry and rhubarb.

If you haven't tried strawberry and rhubarb together yet, stop what you're doing and try out one of these recipes. You'll be glad you did. Here are 19 times strawberry and rhubarb were a heavenly pair. (And since it's Strawberry Rhubarb Pie day, there are a few pie recipes in there!)

Rhubarb Strawberry Phyllo Tart

Juicy rhubarb, kissed with spices, nestles in a crisp phyllo crust to make a stunning tart.


  • 1/2 cup finely chopped toasted almond
  • 1/3 cup dry breadcrumbs
  • 3 tablespoons granulated sugar
  • 14 sheets phyllo pastry
  • 3/4 cups butter melted
  • 6 cups chopped rhubarb
  • 1 teaspoon vanilla
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 cups sliced strawberries

Nutritional facts Per each of 10 servings: about

  • Sodium 342 mg
  • Protein 5 g
  • Calories 379.0
  • Total fat 20 g
  • Cholesterol 37 mg
  • Saturated fat 9 g
  • Total carbohydrate 47 g


Filling: In saucepan, bring rhubarb, vanilla, orange rind, cinnamon, nutmeg and cloves to simmer over medium heat. Stir sugar with flour stir into rhubarb mixture and cook, stirring often, until thickened, about 8 minutes. Let cool completely. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

In small bowl, combine almonds, bread crumbs and sugar set aside.

Keeping remainder covered with damp towel to prevent drying out, lay 1 sheet of phyllo on greased 12-inch (30 cm) pizza pan, aligning 1 short end with inside edge of pan and letting other short end extend over opposite side. Brush entire sheet with some of the butter sprinkle with 1 tbsp (15 mL) of the almond mixture.

Lay second sheet at angle on top of first, overlapping by about 3 inches (8 cm) brush with butter and sprinkle with 1 tbsp (15 mL) more almond mixture. Repeat with remaining phyllo, overlapping and sprinkling with almond mixture between each and leaving equal overhang all around pan.

Spoon filling onto centre of phyllo sprinkle with strawberries. Starting with last sheet, fold phyllo sheets over, 1 at a time, folding ends back to create 4-inch (10 cm) gap in centre. Crumple ends into loose cluster around gap, brushing tops of each lightly with butter and sprinkling with almond mixture.

Bake in centre of 375°F (190°C) oven until phyllo is crisp and golden, about 35 minutes. Let cool on rack. Using serrated knife, cut into wedges.

Preheat the oven to 190°C (fan 170°C, gas mark 5).

First make the pastry, add the flour, sugar and butter to a food processor or electric mixer and mix until fine crumbs. Add the egg yolks and mix until a smooth soft dough, adding a little water as needed.

Knead the pastry lightly on a floured surface then cut into 8 pieces and roll out each piece until it's a little larger than a 9 cm (31/2 inch) loose based tart tin.

Lift the pastry into the tin and press up the sides then trim a little above the top of the tin to allow for shrinkage. Continue until you have lined 8 tins. Prick the bases with a fork, put the tins on a baking sheet and chill for 15 minutes, or longer if time allows.

Line each tart with a square of non-stick baking paper and fill with baking beans or dried pulses. Bake for 10 minutes, remove the paper and beans and cook for 4-5 minutes until the bases are crisp.

While the tarts cook, mix the egg yolks and whole egg with the sugar in a bowl. Bring the milk and cream just to the boil in a saucepan then gradually whisk into the mixture. Add the vanilla extract, then strain back into the pan.

Add the rhubarb to a small roasting tin, dot with the butter and sprinkle with the sugar.

Take the tarts out of the oven, reduce the temperature to 160°C (fan 140°C, gas mark 3). Pour the custard mixture into the tart cases put in the oven with the rhubarb on the shelf above.

Bake the tarts for 15-20 minutes until just set with a very slight wobble to the centre and the rhubarb for 20-25 minutes until just tender and still bright pink. Add the redcurrant jelly to the rhubarb juices and stir until melted. Leave to cool.

When ready to serve, take the tarts out of the tins and put on serving plates. Mix the strawberries with the rhubarb and spoon over the tops of the tarts.

Let the crust rest.The tart shell absolutely has to rest in the refrigerator. You want the butter to firm back up, but you also want to ensure that the flours have time to absorb some of the moisture that is inherent in almond flour. If you bake the crust right after assembly, you will not get a firm crispy texture. Add the custard component into the mix and you can probably make some inferences about what will happen: soggy bottom. Bleh.

Give the rhubarb time to macerate. Macerate, there's a fun new word for you. To macerate is basically the equivalent of soaking in a liquid. In order for the rhubarb syrup to form, you need to give the ingredient some quality soaking time. I normally let this sit for about 1-2 hours. Given that you are using erythritol, you will need a bit more time. I've found that it is not as responsive as refined sugar when it comes to pulling out the natural sugars and breaking down the rhubarb. The longer the soak, the more intense the rhubarb custard will be in the end.

Pay attention to baking your crust.You will want to pre-bake the crust right after pulling out of the refrigerator for about 10 minutes. Once I fill it, I will check about every 10 minutes during the baking process to avoid burnt edges. Once the edges start to look dark, I cover with tin foil and allow the custard to continue to set and cook. This will likely be about somewhere in the middle of the cook time. Because almond and coconut flour burn much faster, skipping this step will likely end in some very dark brown and rather unappetizing edges on your tart.

These stunning meringues are heavenly spring treats and perfectly combine sweet and tart flavors.

The ingredient known as “Grieß” in German can be substituted by either semolina (available at well-stocked gourmet stores) or the readily available cream of wheat. Semolina is made from a harder wheat grain and will give this dish a nice grainy texture, whereas cream of wheat will blend into the waffle batter.


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Watch the video: How To Make Strawberry u0026 Rhubarb Tart (August 2022).