Glazed Strawberry Rhubarb Tart

By The Canadian Living Test Kitchen

173 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	322322 cal
pro	5 g5g pro
total fat	20 g20g total fat
sat. fat	10 g10g sat. fat
carb	33 g33g carb
fibre	3 g3g fibre
chol	46 mg46mg chol
sodium	212 mg212mg sodium
% RDI:	-
calcium	66 calcium
iron	99 iron
vit A	1515 vit A
vit C	6262 vit C
folate	1111 folate

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Rhubarb cooked in a double boiler stays more intact than when it's stewed, plus it looks pretty beside the fresh strawberries.

Ingredients

1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2 tbsp water 2 2tbsp tbspwater
2 cups chopped fresh rhubarb 2 2cups cupschopped fresh rhubarb
3 cups halved strawberries 3 3cups cupshalved strawberrystrawberries
4 tsp cornstarch 4 4tsp tspcornstarch
Crust:
1 cup graham wafer crumbs 1 1cup cupgraham wafer crumbs
1/2 cup finely chopped almonds 1/2 1/2cup cupfinely chopped almondalmonds
1/3 cup butter , melted1/3 1/3cup cupbutter, melted
Filling:
4 oz cream cheese , softened4 4oz ozcream cheese, softened
2 tbsp whipping cream 2 2tbsp tbspwhipping cream
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar

Preparation

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.)

Source : Canadian Living Magazine: June 2006