Here is a classic combination of strawberries and rhubarb that is probably as old as the ingredients. This is typically a summer recipe depending on the harvest of each ingredient. A lot of times though you can get more than one harvest especially if you live in California.  I know also you can get strawberries all the way into November and December in Texas as well. Nothing too fancy here just straight forward classic flavors. Here is the recipe I hope you enjoy it!

Rhubarb Strawberry tart 

Pate Brisee
2 sticks of butter
2 cups plus 3 tbsp of flour
1/4 cup of ice water
1 tsp of salt 

Pie filling
3 cups of rhubarb small diced
2 cups of strawberries cut into quarters
1 cup of sugar
1/4 cup of flour
1 vanilla bean
2 rhubarb stalks shaved

Sorbet
1 1/2 cup of diced rhubarb
2 cups of strawberries
2 1/2 cups of water
2 cups of sugar
1 lemon juiced 

For the Tart dough

Using the food processor add flour to the bowl along with butter and salt.  Then turn the processor on for 30 seconds until the butter has been combined.  Drizzle in the cold water until the dough has come together.  Normally now you put the crust into the refrigerator to let the dough come together as it gets cold.  I don't like when my dough is so cold I can't roll it and usually I am in a rush.  If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top.  Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency.  Take your tart mold and carefully place your tart dough inside the mold.  Using a rolling pin roll the pin over the mold to trim off any excess dough.  With a fork prick the dough all over.  Place a piece of parchment paper on top of the tart and add pie weights or dried beans to weight the paper down on top of the tart.  Place in the oven and bake for 15-18 minutes.  Take out the pie tart and take off the parchment and save the weights for another baking day.

 For the pie filling,

Place all the ingredients in a bowl except for the shaved rhubarb. Mix well with a spoon. Then spoon in the filling inside the pre-baked tart shells. Optional, take the shaved rhubarb and weave or braid on top of the pie filling. Then place in a 375 degree oven for 40-45 minutes. Take our and cool.

For the sorbet,

Place strawberries, rhubarb, water, and sugar in a pot. Bring to a boil and cook for 4 minutes. Then cool slightly and place in a blender and puree until smooth, and the lemon juice, then chill until completely cold. Place in your ice cream maker according to their instructions. Place in an airtight container and place in the freezer

To Finish,

Take some powdered sugar and sprinkle on top of the tart. Take a little crushed up cookie like (biscotti, graham cracker) and place on the plate. Take a scoop of the rhubarb sorbet and place on top of the crushed cookie (this helps anchor the sorbet so it doesn’t slide all of the plate). Serve and enjoy!

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