Strawberry Rhubarb screams summer and it makes me so happy! This Strawberry Rhubarb Tart will be your new favourite summer recipe. I love this combination, slightly sweet and tart and so, so delicious! What's different here, is the strawberries are fresh. It's only the rhubard that is cooked down with sugar. It makes for a less sweet tart, which I really love.
I'm just anxiously waiting for our local strawberries to come into season, they are the absolute best and I will be eating them by the quart. Just wait, I will have all the strawberry rhubarb recipes coming up for you.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Strawberries
- Rhubarb
- Flour
- Sugar
- Butter
- Vegetable oil
- Orange
- Gelatin sheets
- Orange liqueur
Equipment:
- 11-inch Tart pan
- Large bowl
- Pastry blender
- Rolling pin
- Medium pot
Instructions:
Preheat oven to 400F Combine flour and sugar. Cut in cubed butter with a pastry blender until mixture resembles coarse crumbs. Stir in the oil with a fork until all ingredients are moistened.
Stir in water, 1 tablespoon at a time, until dough leaves side of bowl and forms a ball. Roll out dough on a lightly floured surface to make a 14-inch circle.
Fit dough into an 11-inch tart pan with a removable bottom, pressing dough against the side of the pan without stretching the dough; trim excess dough. Prick the bottom of the crust with a fork.
Line crust with foil or parchment; fill with baking beans. Bake on the lowest rack of the oven for 15 minutes.
Remove foil and beans. Return to oven and bake 8 to 10 minutes more, until crust is golden. Set aside to cool.
Soften gelatin in water for 5 minutes.
Combine rhubarb, sugar and orange peel in a 2-quart saucepan; cook, stirring occasionally, until rhubarb softens (8 to 10 minutes).
Stir in gelatin until dissolved. Stir in orange liqueur. Refrigerate mixture for 30 to 45 minutes.
Pour mixture into shell. Arrange sliced strawberries attractively on top of the rhubarb. Refrigerate 5 hours or overnight.
Serve with whipped cream or ice cream. Enjoy!
Like this recipe? Why not try these?
Strawberry Rhubarb Tart
Ingredients
Tart:
- 1 ½ cups flour
- ¼ cup sugar
- ¼ cup butter
- ¼ cup vegetable oil
- 3 Tbsp cold water
Filling:
- 1 ¼ pounds rhubarb cut into ½-inch pieces
- 1 ½ cups sugar
- 1 Tbsp grated orange peel
- 3 sheets of gelatin or 1 envelope
- 2 Tbsp orange-flavored liqueur
- 1 pound strawberries sliced
Instructions
Tart:
- Preheat oven to 400F Combine flour and sugar. Cut in cubed butter with a pastry blender until mixture resembles coarse crumbs. Stir in the oil with a fork until all ingredients are moistened.
- Stir in water, 1 tablespoon at a time, until dough leaves side of bowl and forms a ball. Roll out dough on a lightly floured surface to make a 14-inch circle.
- Fit dough into an 11-inch tart pan with a removable bottom, pressing dough against the side of the pan without stretching the dough; trim excess dough. Prick the bottom of the crust with a fork.
- Line crust with foil or parchment; fill with baking beans. Bake on the lowest rack of the oven for 15 minutes.
- Remove foil and beans. Return to oven and bake 8 to 10 minutes more, until crust is golden. Set aside to cool.
Filling:
- Soften gelatin in water for 5 minutes.
- Combine rhubarb, sugar and orange peel in a 2-quart saucepan; cook, stirring occasionally, until rhubarb softens (8 to 10 minutes).
- Stir in gelatin until dissolved. Stir in orange liqueur. Refrigerate mixture for 30 to 45 minutes.
- Pour mixture into shell. Arrange sliced strawberries attractively on top of the rhubarb. Refrigerate 5 hours or overnight.
- Serve with whipped cream or ice cream. Enjoy!
Notes
[…] Strawberry Rhubarb Tart […]