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You are here: Home / Recipes / Pies and Tarts / Rustic Strawberry Rhubarb tarts

Rustic Strawberry Rhubarb tarts

April 12, 2019 5 Comments

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baked tarts with fork
 Rhubarb just brings out the best in Strawberries, especially when baked in a buttery tender pie crust.  The simple free form crust creates a wonderful Rustic Strawberry Rhubarb Tart.

Rhubarb is beginning to break through the soil in my garden so naturally, I’m craving the wonderful combination of strawberries and rhubarb.  They were just made for each other.  You’re going to love how easy these tarts are to make.  
 
 

How to make the perfect rustic strawberry rhubarb tarts

  • Look for thin stalks of bright red rhubarb.  Thick stalks can be quite tough and stringy.  
  • Pick out the reddest strawberries you can find.  Try to avoid buying strawberries that are white and flavorless.  
  • Purchase strawberries and rhubarb that are organically grown.  Purchase the best available.  If you’re lucky, you have homegrown rhubarb and strawberries.
  • Use a buttery tender pie crust like my recipe here:  Pie Crust 101 Tutorial

Prep the fruit filling

11
strawberries in bowl with honey3
22
strawberries in bowl4
  1. Wash and slice rhubarb into 1/-2 inch slices.
  2. Wash and slice strawberries.
  3. In a medium-size bowl add sliced rhubarb and strawberries. Add the tapioca, a pinch of sea salt, honey and a teaspoon of pure vanilla extract.
  4. Stir the mixture.  Set aside.

Galette Assembly

four small balls pie dough1
fruit on pie dough3
brushing cream on pie dough5
rolled out pie crust2
crimped pie dough4
formed strawberry tart6
  1. Divide pie crust into 4 equal pieces.
  2. Roll out each fourth of dough into an 8-inch circle.
  3. Add approximately 1/2 cup of the strawberry rhubarb mixture.
  4. Bring the dough up around the filling and create pleats around the filling.  
  5. Divide the butter into fourths and place a piece on top of each tart.  Adding a dot of butter gives the filling a bit of richness. Brush with cream.
  6. Sprinkle with a bit of cane sugar.

Bake to perfection

tarts on baking sheet
baked tarts on baking sheet

Bake in a preheated 400 degree F oven for 20-25 minutes or until golden brown and the filling is bubbling a bit. 

tarts on baking sheet with fork
5 from 2 votes
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Rustic Strawberry Rhubarb Tarts

I love making rustic looking food. No need for special-use pans. I think grandma would approve of these strawberry-rhubarb tarts.

Course Dessert
Cuisine American
Keyword rustic strawberry rhubarb tarts, strawberry rhubarb tart recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 tarts
Calories 220 kcal
Author Janet Barton

Ingredients

  • 2 cups rhubarb, sliced into 1/2-inch pieces 230 g
  • 2 cups strawberries, sliced. 230 g
  • 1/4 cup honey or to taste 60 ml
  • 2 teaspoons instant tapioca
  • pinch of sea salt
  • 1 vanilla bean scraped or 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • 1 recipe for 1 pie crust divided into fourths
  • 2 tablespoons cream 30 ml
  • 1 tablespoon sugar I'm using evaporated cane juice sugar
  • 1 tablespoon butter cut into fourths

Instructions

  1. Wash and chop rhubarb and strawberries.  Place in a medium size bowl and add honey, tapioca, sea salt, and vanilla.  Stir.  Set aside.
  2. Roll each portion of pie dough into an 8-inch round. Place 1/2 cup of the strawberry mixture into the center. Bring the sides of the dough up around the filling and make pleats going around each tart.

  3. Brush with cream and sprinkle with sugar. Dot with butter. Bake in a preheated 400 F oven for 20-25 minutes or until golden brown. Makes 4 6-inch tarts.

Recipe Notes

  • Look for thin stalks of bright red rhubarb.  Thick stalks can be quite tough and stringy.  
  • Pick out the reddest strawberries you can find.  Try to avoid buying strawberries that are white and flavorless.  
  • Purchase strawberries and rhubarb that are organically grown.  Purchase the best available.  If you're lucky, you have homegrown rhubarb and strawberries.
  • Use a buttery tender pie crust like my recipe here:  Pie Crust 101 Tutorial
  • Gluten Free or Paleo options: This can be easily made into a crisp using Against All Grain Paleo Granola.  Top with whipped coconut cream.  I think this would be an amazing dessert. Substitute 1 teaspoon coconut flour for the tapioca Substitute coconut oil for butter
Nutrition Facts
Rustic Strawberry Rhubarb Tarts
Amount Per Serving
Calories 220 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Cholesterol 17mg6%
Sodium 75mg3%
Potassium 307mg9%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 24g27%
Protein 1g2%
Vitamin A 260IU5%
Vitamin C 47.2mg57%
Calcium 69mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Memory Lane:

I remember the day in early spring when grandma’s rhubarb was perfect for the picking.  Breaking off a stem of rhubarb and eating it raw could pucker you more than a sour patch kid can these days.  I remember my dad boiling cut rhubarb with sugar and making a pudding.  I didn’t like it.  It was stringy and pasty.  But oh how I loved my grandma’s strawberry rhubarb jam and strawberry rhubarb crisp with a scoop of vanilla ice cream.

I love the tastes as smells of my childhood.  How I wish I would have appreciated them more when I was young. I didn’t realize how wonderful my life was and how wonderful my grandparents were. Who knew that such simple things would bring back so many great memories of my grandma’s home in Lindon, Utah.  I loved the beautiful peonies that would be sprouting from the ground about this time every year.  Her rose garden would be starting to show signs of life after a long, cold winter.  She knew the name of every single rose in her garden.  Columbine and Hollyhocks would be sprouting up soon along with apple blossoms on the trees in her orchard.  If only I could go back to those wonderful days.

 

 

 

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Related

Filed Under: Dessert, Pies and Tarts Tagged With: rhubarb pie, rustic strawberry rhubarb tarts, spring desserts, strawberry rhubarb galette, strawberry rhubarb pie

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Reader Interactions

Comments

  1. New Zealand Green Kiwi fruit information says

    May 30, 2014 at 2:49 am

    I've never had rhubarb, but now I am totally intrigued! Thanks for the inspiration, Janet :).

    Reply
  2. Sharon B. says

    April 11, 2014 at 8:06 pm

    This recipe looks fabulous! I saw flowers on my strawberry plants today, yeah!

    Reply
    • Janet Barton says

      April 15, 2014 at 5:46 pm

      Lucky!

      Reply
  3. lesmainsdanslafarine.com says

    April 11, 2014 at 6:31 am

    It seems really very yummy ! I love strawberries and rhubarb, and both together must be famous. As very often, your recipe is amazing 🙂

    Reply
    • Janet Barton says

      April 15, 2014 at 5:46 pm

      Thank you so much.

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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