Rhubarb cooked in a double boiler stays more intact than when it's stewed, plus it looks pretty beside the fresh strawberries.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2006
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 cups chopped fresh rhubarb
- 3 cups halved strawberries
- 4 teaspoons cornstarch
- 1 cup graham wafer crumbs
- 1/2 cup finely chopped almond
- 1/3 cup butter melted
- 4 oz cream cheese softened
- 2 tablespoons whipping cream
- 1 tablespoon granulated sugar
In top of double boiler, bring sugar and water to boil over direct heat. Place over saucepan of gently boiling water. 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.
Crust: Meanwhile, in bowl, toss together graham crumbs, almonds and butter until moistened. Press onto bottom and up side of 9-inch (23 cm) 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.
Filling: In bowl, beat together cream cheese, whipping cream and sugar until spreadable, about 3 minutes. Spread in tart shell and halfway up side. Refrigerate for 30 minutes.
Meanwhile, place strawberries in large bowl; with slotted spoon, add rhubarb. 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. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Nutritional facts <b>Per serving:</b> about
- Sodium 212 mg
- Protein 5 g
- Calories 322.0
- Total fat 20 g
- Cholesterol 46 mg
- Saturated fat 10 g
- Total carbohydrate 33 g
- Iron 9.0
- Folate 11.0
- Calcium 6.0
- Vitamin A 15.0
- Vitamin C 62.0