Are you a major strawberry rhubarb fan and need inspiration for new recipes? Or maybe you love strawberry rhubarb tarts and need a simple and quick recipe. Either way, I’m going to show you how to make the easiest and quickest strawberry rhubarb tarts you can find on the internet! Yes, that’s a fact.
Need to make a quick summer desert? Don’t have enough time to be in the kitchen all afternoon? Are you new or just not very good at baking?
This recipe is for you.
If you love strawberry and rhubarb together you will love these tarts, I did get the recipe from livingsweetmoments.com but I altered the ingredient list so it’s a little more of a tart taste. But that’s totally personal preference.
The good news is, strawberries and rhubarb are both in season so you can support your local farmer while baking something delicious for you, and your family.
I picked up two pounds of strawberries over the weekend and one bushel of rhubarb from a local farm and it made the perfect amount of filling for the tarts, with some left over for future baking.
You could make jam or chutney with the leftover, and have it on ice cream or toast.
RELATED: The Easiest Strawberry Raspberry Crostata Recipe I Whipped Up In An Hour
Eating seasonally is something I’m trying to do more because in actuality it makes a lot of sense. You get the freshest most local produce that way, you help fuel your local economy, and eating seasonally gives you something to look forward to each season.
Think about it, if you could have pumpkins all year would you be excited for them come fall? Would you have the same feelings towards pumpkin pie? Probably not.
So without further ado, here is a list of ingredients you’ll need to make these strawberry rhubarb tarts:
Simple Ingredients
1 cup chopped Strawberries
3/4 cup chopped Rhubarb
1/4 cup Sugar
1 tablespoon Corn Starch
2 tablespoons Orange juice
12 Pre made tart shells
1 Cup whipping cream
I don’t always choose to use pre made pie crust, but given this recipe calls for quick and easy tarts I opted for pre made. Sometimes you just want convenience.
This strawberry rhubarb tarts recipe is primarily created for people who want to bake something fresh last minute, are new to baking, really suck at it and want to get better, or mainly for the person who likes to bake very simple recipes that don’t require a lot of steps or work.
With life being busy I am definitely one of those people, I’m not about to bake a fresh from scratch pie crust every single time.
A Simple Strawberry Rhubarb Tarts Recipe
- Bake tart shells according to instructions on package. I baked them first and then added the filling in. Rather than baking them with the filling ( I thought the shells would turn out less crispy) Let them cool.
2. Put rhubarb into a saucepan and cook for a few minutes. Rhubarb takes longer to soften than strawberries so if you put them in at the same time they won’t cook evenly and will be hard.
3. Place strawberries into pan once rhubarb has cooked for several minutes, add sugar and orange juice and bring to a boil over medium/ high heat and simmer until it bubbles and looks thicker.
4. Add cornstarch and orange juice and stir until blended, remove and let cool.
Use a good sized spoon and fill the tarts to your desired level, I added the filling to the top for a bigger more rich tart.
5. Let cool.
6. Make whipped cream by mixing one cup of cold whipping cream for a few minutes until fluffy and creamy. Top tarts with desired amount after they’re cool otherwise it will just melt if the tarts are too warm.
And that’s it!
The beauty of this strawberry rhubarb tarts recipe is its versatility. The recipe stays the same while the fruit can change depending on what’s in season.
Stay tuned for peach tarts come August, and pumpkin come October!
Pin the image below so you can come back and reference this recipe
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