Monday, March 26, 2012

128. Rhubarb Strawberry Tart

My husband loves rhubarb.  For 23 years he has been asking me to make something with rhubarb.  Quite frankly this fruit (I am assuming it's called a fruit) has scared me.  To be honest, I don't like sour things.  

I am the one person that probably does not like Sour Patch Kids or to suck on lemon wedges…my kids love these two things.  My husband loves those Sour Lemon heads and when he was in Japan he fell in love with all of the sour candies they had.

Rhubarb to me, was like a foreign object until I took the time to read about it, study it and eventually try it.  

While traveling in our trailer on our GAP year from life, I found myself presented with a bunch of rhubarb.  It was a wonderful opportunity for me to try something new, surprise my hubby and challenge the inner cook with in myself.

I ended up making a basic rhubarb and strawberry pie with a crumb topping.  Making a pie inside an RV oven is a feat in and of itself,  but it worked and I was hooked.  

I learned that the rhubarb is not as sour once cooked and when it has been balanced with a little bit of sugar it becomes a treat.  

When I went shopping a few weeks back, Whole Foods had a huge bin of rhubarb and the wheels in my head started spinning.  I immediately new I wanted to make a tart with a chocolate crust.

I love tarts!  The crust is so easy and can be made so many different ways and the fillings are countless.

Oh I was on fire!  I could not wait to get home and start cooking….and baking…and creating!

I love when a recipe comes together like this.  I love the joy and excitement that comes when you are in the creative zone.  I just love cooking!

I knew that this recipe would take a few days to prepare because I wanted to make my own curd.  I have been watching others this past year making their own  and I wanted to try this year to mark this off of my "to-do" list.  I am so glad that I did.  It was wonderful!

I have been gathering recipes and found one that I felt I could make successfully.  This is the recipe that I used here.  This recipe was found on the website of Gilt Taste.

It worked like a gem and the instructions were easy to follow.  The only thing they don't tell you is that in order to get the curd pink…you have to add food coloring.  Otherwise rhubarb cooks to a pretty yellow color.  Start off adding just a touch of red and then add more to achieve the tone you want for your curd.

These are both rhubarb curds.  The yellow is in it's natural state and the pink was the one I added red food coloring to.

Of course this tart can be made with store bought curd, I just don't know if you will find the flavor you want or need.

This tart is a show stopper and the blending of chocolate, strawberries and rhubarb is exceptional.  It will wow your guest and leave you wanting one more bite.  

Blending rhubarb in your blender is a piece of cake.  I used my blender to measure how much I needed and then blended small batches.  8 pieces of  rhubarb took 3 batches.

Recipe:  Rhubarb Strawberry Tart

1-Tart crust, recipe to follow
2 cups of Strawberry or Rhubarb Curd, store bough or make your own
3-4 cups of fresh Strawberries, sliced
Rhubarb syrup, recipe to follow
1/2 cup of dark chocolate chips, melted

Chocolate Almond Coconut Crust

2 cups of almond meal
3/4 cup of shredded unsweetened coconut
1/3 cup of cocoa powder
2 T. sugar
3 T. melted butter

Preheat oven to 350.

Combine all crust ingredients in a bowl.  Pat down into a tart pan, going half way up the sides.  See picture below.  Bake fore 15-20 minutes until golden brown.  Remove from oven to cool.

Add the curd into the cooled tart crust.  Find recipe here.

Wash, slice and add your strawberries to the top of the curd.  Try to drain your strawberries of any extra water or juice.  NOTE:  If your strawberries are tart, you may want to add some sugar to them before adding them to the tart.  My strawberries were red but not very sweet for this tart so I did add some sugar.  I have a feeling that once summer hits and the flavor of the strawberries becomes more sweet I won't have to do this step.

I made a simple rhubarb syrup to go over the strawberries.  This can be achieved by blending a few stalks of rhubarb and then straining it through some cheese cloth.  You should try to have about 1/2 cup of juice.  Add 3 T. sugar and cook over a medium high heat in a small sauce pan.  The juice and sugar will reduce to a thick syrup that can be drizzled over the strawberries.  This process can take about 30 minutes depending on how thick you want your syrup.  This step can be skipped if you don't have the time or want to add this layer to your tart.

Finally, melt your chocolate and pipe over the tart to make it look criss-crossed.

Store in the refrigerator until ready to serve.  Any left overs should also be kept in the fridge.  As your tart sits, you will find that the strawberries become more soft and produce their own juice.  I found that this did not affect the crust or make the curd runny.  ENJOY!



  1. This tart looks so beautiful I would have a hard time cutting into it! What a great recipe you've created. Strawberries, rhubarb and chocolate to boot! Win!

    1. Thank you! I did have a hard time cutting into it until I took the first bite and then I could not stop "cuttting and inserting"…LOLOL I ate way too much. Have a great day!

  2. This looks delicious! Found you through Slow Food, always happy to meet a fellow foodie blogger nearby. I grew up in Annapolis! Will definitely be back.

    1. Thank you Laura for taking the time to comment. I LOVE Annapolis…it's so beautiful and rich in history. You mentioned "fellow foodie blogger"….please let me know your blogs name. I would love to visit and explore your site.


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