Gingery Strawberry Rhubarb Tart
Recipe type: Dessert
  • 1 tart crust
  • 3 cups diced rhubarb
  • 2 cups sliced strawberries
  • ⅔ cup sugar
  • ¼ corn starch
  • 1-inch piece of ginger, grated finely
  • 1 cup flour
  • ½ cup brown sugar
  • 1 stick butter, cold, cut into cubes
  • 2-4 tablespoons chopped candied ginger
  • ½ cup walnuts or pecans, roughly chopped
  1. Roll the tart crust out on a floured surface then press into an 11-inch tart pan with a removable bottom.
  2. Combine the rhubarb, strawberries, sugar, cornstarch and ginger on a large bowl and toss until everything is evenly combined and the fruit begins to release its juices a bit.
  3. Combine the flour, brown sugar, butter, candied ginger, and nuts in the bowl of a food processor and pulse until everything is combined.
  4. Pour the fruit into the prepared tart pan. Spread chunks of the crumb topping evenly over the fruit, then bake at 375 degrees for 50 minutes. Let cool completely before slicing so that the juices thicken. Serve plain or with ice cream or whipped cream.
Recipe by Cooking With MicheleĀ® at