We always bought these strawberry-rhubarb pies from a local farm when I was growing up. I remember the beautiful balance of sweet and sour. In Connecticut as a kid, my neighbor grew rhubarb and I would pick it with her and make strawberry-rhubarb jellies.
Right now is primetime for rhubarb, and when I saw it at the Amish market I had to grab some up. It is truly versatile. You can add it to savory dishes to add a sour element or balance the sweetness is dessert applications. I made a delish strawberry rhubarb filling to put inside some tart shells. You could use the same filling on waffles, french toast, biscuits, ice cream, pudding, or yogurt.
Here’s what I made and how I did it.
Strawberry Rhubarb Oat Tartlets
Prep time: 20 minutes
Cook time: 30 minutes
Oat crust –
3/4 cup quick cooking oats
3/4 cup all purpose flour
1/2 cup brown sugar
1/2 t cinnamon
1/8 t ground ginger
1 stick butter, softened
1 T water
- Pulse the oats in a food processor until fine meal.
- Add in your flour, sugar, salt, cinnamon, and ginger. Pulse to combine.
- Add in your softened butter, and pulse to combine.
- Add in 1 T water to make it form into a loose dough.
- Press the dough down hard into tart shells, making a thin firm shell.
- Bake at 350 for 10-15 minutes. When the shells come out, press them down while still hot with a towel. Let them cool, then take them out of the molds. Should be crisp and golden brown.
- Take excess oat crust dough and crumble it on a silpat, bake off until golden brown and save for garnish.
1 cup granulated sugar
1/4 cup water
1 2 inch piece orange peel
1 pint strawberries, quartered
1 cup small dice rhubarb
1 vanilla bean, scraped
2 T orange juice
1 cinnamon stick
1 t cornstarch, dissolved in the orange juice
1 T fresh lemon juice
- Add your sugar and water to a pot, bring to a boil to make a simple syrup.
- Add your orange peel, cinnamon stick, and vanilla bean. Cook for 2-3 minutes to start flavor base.
- Add your rhubarb and cook until soft. Add your strawberries and cook on low until fruit is soft.
- Mix your orange juice with the cornstarch. Make sure there are no lumps with your fingers.
- Bring mix up to a bubble, add in your cornstarch slurry, whisk to combine.
- Cook on low for 5 minutes to cook out cornstarch, stirring constantly to not scorch.
- Finish with a T fresh lemon juice to balance flavor. ( I think it makes the dish!)
- At this point remove the orange peel, vanilla bean, and cinnamon stick. When I cut the peel off the orange, I didn’t get any white pith (which is bitter) so when I removed the peel and saw it was very soft and edible, I finely minced it and added it into the filling. It gave a very pleasant flavor.
- Move to a shallow dish to cool in the fridge. Will be served chilled.
1/2 cup heavy cream
1 T confectionary sugar
1/8 t vanilla extract
- Whip cream on medium until peaks start to form, add sugar and vanilla, whip on high until firm but not over whipped into butter. Should only take a few minutes.
Plating – Take an oat tart and fill it with 2 T of strawberry-rhubarb filling, top with a tablespoon of whipped cream, garnish the top with oat crumbles.
This dessert is honestly one of the best things i’ve ever made. I highly recommend trying to make them, you can make all different sizes depending on your molds. I made little 3 in tarts in molds. They would be great as a plated dessert, on a brunch buffet, or dessert bar, or just make them for a romantic dinner at home for two.
Sean Patrick Gallagher