Glazed Strawberry Rhubarb Tart

By The Canadian Living Test Kitchen

Tested till perfect

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Glazed Strawberry Rhubarb Tart

This recipe makes 8 servings

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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

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 cup granulated sugar
  • 2 tbsp water 2 tbsp water
  • 2 cups chopped fresh rhubarb 2 cups chopped fresh rhubarb
  • 3 cups halved strawberries 3 cups halved strawberries
  • 4 tsp cornstarch 4 tsp cornstarch
  • Crust:
  • 1 cup graham wafer crumbs 1 cup graham wafer crumbs
  • 1/2 cup finely chopped almonds 1/2 cup finely chopped almonds
  • 1/3 cup butter , melted1/3 cup butter, melted
  • Filling:
  • 4 oz cream cheese , softened4 oz cream cheese, softened
  • 2 tbsp whipping cream 2 tbsp whipping cream
  • 1 tbsp granulated sugar 1 tbsp granulated 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

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