Treat your loved one (and yourself) with this tasty recipe for Strawberry Rhubarb Tart! This sweet and decadent tart is a perfect dessert for summer time.
Everyone will be going back for seconds with this Strawberry Rhubarb Tart recipe!
Servings
8
Prep Time
20 minutes
Cook Time
15-20 minutes
Ingredients
1 pie crust
1 pound strawberries, sliced
1 ½ cups diced rhubarb
1/3 cup flour
½ cup plus 2 tablespoons sugar, divided
¼ cup strawberry balsamic vinegar
2 egg whites
Preparation
Preheat oven to 400°F. Press prepared pie dough into a greased tart pan. Place tart pan on a sheet pan. Combine strawberries, rhubarb, flour, ½ cup sugar, and strawberry balsamic vinegar in a saucepan over medium heat. Cook until sugar is dissolved. Transfer to the tart pan. Bake for 15-20 minutes or until crust is golden brown. Remove from oven and cool completely. Whisk egg whites with an electric mixer until foamy. Slowly add in the remaining 2 tablespoons sugar. Continue mixing until egg whites reach stiff peaks. Top tart with the meringue. Brown with a hand torch or place under a broiler, watching carefully.
Rhubarb makes me nervous to cook with…isn’t it poisonous?? Or am I misremembering that? Maybe I’ll just stick to a strawberry tart.
Don’t be nervous cooking or baking with rhubarb! The stalks are safe to eat, even raw. Much on them like celery if you like super-tart taste! Do not eat the leaves, though, as they can be fatal if consumed in large quantities… but who would eat a few pounds of bad-tasting rhubarb leaves in one sitting, anyway?!
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