Glazed Strawberry Rhubarb Tart By The Canadian Living Test Kitchen

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

Servings: 8

Ingredients:

Nutritional Info
Per serving: about	-
cal	322
pro	5 g
total fat	20 g
sat. fat	10 g
carb	33 g
fibre	3 g
chol	46 mg
sodium	212 mg
% RDI:	-
calcium	6%
iron	9%
vit A	15%
vit C	62%
folate	11%

Crust:

Filling:

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.)