Glazed Strawberry Rhubarb Tart Glazed Strawberry Rhubarb Tart

Photography: Yvonne Duivenvoorden

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




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
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Baking & Desserts

Glazed Strawberry Rhubarb Tart