Summer begins: strawberry rhubarb tarts

Strawberry Rhubarb Tarts

Super easy, really yummy, and a perfect treat for the early days of summer!


The Tarts:

  • Buy them in the freezer section of your grocery store, and follow directions for baking them. Let them cool before filling them.

Strawberry-Rhubarb Pie Filling:

  • Wash your rhubarb and strawberries, then chop up into bite sized pieces (I used about 2 cups rhubarb, 1 cup strawberries)
  • Toss with sugar (I eye-balled it, 3/4 cup)
  • Melt a few tablespoons butter in your pot, add in fruit/sugar mixture and cook on medium heat
  • Add flour a few tablespoons at a time… this thickens your mixture for gooey tarts!
  • Cook the mixture til rhubarb is softened and remove from heat.
Streusel Topping:
  • Melt a few tablespoons butter, add equal parts sugar and flour, and a teaspoon of cinnamon
Put it together:
  • Spoon your pie filling into the cooked tart shells and sprinkle with streusel topping.
  • Pot them back in the oven at 450C ¬†BROIL for a few minutes till the topping melts a bit.
  • Voila, you’re done. ¬†Now share.

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