Rhubarb and strawberries – a perfect match in the spring and summer since their seasons coincide. Rhubarb season comes first followed by strawberries, and the combo works perfectly in this Buttery Crusted Strawberry Rhubarb Tart. Rhubarb is a tangy and slightly bitter vegetable (yes, folks, rhubarb is a vegetable!), and pairing with strawberries adds sweetness and texture.
When buying fresh rhubarb, make sure to look for the stalks that are not only thick and firm but are also bright and not dull looking. Rhubarb can be either red or green; the red is often sweeter. Rhubarb is usually sold without the leaves which are toxic and should never be eaten. When buying strawberries, don’t worry about the size and shape. You want to select ripe strawberries that are red through and through.
Frozen fruit is always in season at your local grocery store, so you don’t have to wait until the spring or summer to enjoy this delicious baked dessert. Frozen rhubarb may be used, but there is excess moisture in this vegetable, so extra care is needed when baking with any frozen fruits or vegetables. See my Gr8 Tip below.
This dessert can be enjoyed with some fresh whipped cream or a scoop of vanilla ice cream.