I met up with an old friend for lunch yesterday at The University Club and we ended the lovely meal with this delicious dessert – Strawberry Rhubarb Tart. Rhubarbs are not so commonly available in Singapore but I have seen them at Cold Storage, NTUC Finest and some green grocers. I remembered tasting Rhubarb jam during our travels in the U.K and loved it.
The combination of strawberry and rhubarb is a classic for good reason: the sweet, juicy strawberries are perfectly balanced by the tart rhubarb. Whenever I tasted something delicious, my first thoughts would be, ‘Can I recreate it for my family?” I found a simple recipe which features a ginger crumb crust. The crumb will provide a crunchy textural contrast to the soft fruits inside.
Strawberry Rhubarb Tart with Ginger Crumb Topping
For the filling:
4 to 5 large stalks, sliced diagonally 1/4-inch thick
2 1/2 cups strawberries (hulled and halved)
2/3 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
For the crumb topping:
2/3 cup all-purpose flour
70g unsalted butter, cut into small pieces
1/2 cup castor sugar
1/8 teaspoon salt
3 tablespoons brown sugar
3/4 teaspoon ground ginger
Steps:
I’ve omitted this step as I can buy decent, ready-made frozen ones from Phoon Huat. For those who prefer to make your own tart/pie shells, click on the link above for detailed steps.
2. Make the filling
Preheat the oven to 180°C. In a medium bowl, add in the rhubarb, strawberries, sugar, flour, and cinnamon and toss gently but thoroughly to combine.
3. Make the crumb topping
In another bowl, combine the flour, butter, sugars, ginger, and salt. Using two table knives, cut the mixture until the biggest pieces of butter are something like the size of small peas. The crumb topping will still seem very dry and floury looking. That’s okay.
4. Assemble & Bake the Tarts
Spoon the filling into the tart/pie crust, then top with the crumb mixture. Place the tarts on a large baking sheet lined with aluminum foil or parchment paper and bake until the crust is dark golden brown, about 1 hour to 1 hour and 15 minutes. The filling is bubbling, and some juices are spilling over the edge. Let the pie cool completely before serving.
5. Top the tart with fresh strawberries and serve with a scoop of Vanilla ice-cream for a decadent treat!
Strawberry Rhuburb.. yummy!!..haven’t seen rhuburb in our supermarket..must get from cold storage? Is it expensive?
*stomach protesting*
Can I have this now as my breakfast?
As much as I like to bake or try to bake, I do no think I can do this, sure fail hahaha~ even though the steps are simple. Ok ok too much work for me (lazy).
This looks simple enough! I just might try it even though I am not really a fan of rhubarb.