SummerFood_rhubarb tart

Does anything say summer quite like rhubarb and strawberries? How about this rhubarb strawberry tart recipe with chocolate?

8 servings

Ingredients

¾ cup ( 12 tablespoons/6 oz/185 g) butter, softened
¼ cup (2 oz/50 g) sugar
2 large egg yolks
2 cups (8 oz/250 g) cake flour
¼ cup ( ¾ oz/20 g) cocoa powder
3 rhubarb stalks, cut into bite-sized pieces
⅓ cup (3 oz/90 g) sugar
1 pint (8 oz/250 g) fresh strawberries, cleaned and halved fresh mint leaves, for garnish
whipped cream or ice cream, for serving

Directions

Start with the crust. Stir the butter, sugar, and egg yolks into a smooth consistency. Work the flour and cocoa powder into the mixture and stir vigorously.  Knead  the  dough,  transfer  it to a bowl,  cover it with plastic wrap, and refrigerate for 1 hour prior to use. Remove the dough  from the refrigerator, roll it out, and press it into a greased pie pan. Prick the base of the dough with a fork over the entire surface. In a preheated  400°F (200°C) oven, bake the shell for about 15 minutes, or until the crust turns golden brown and crispy in texture. Transfer the crust to a rack to cool. Place the rhubarb and sugar in a nonstick pan and cook over medium heat. Cook until the rhubarb just begins to fall apart. Add the strawberries to the pan and stir. Spoon the contents of the pan into the pre-baked crust. Serve with whipped cream or ice cream and garnish with mint leaves.

Reprinted with permission from “Summer Food.” Photography by Jim Hensley & Nina Dreyer Hensley. Copyright 2014 by Weldon Owen Inc.

Related on Organic Authority

Grilled Carrots with Honey and Dill

A Bastille Day Meatless Monday Roundup: 4 Tartine Recipes

Sweet & Sour Superfoods: The 13 Best Berries in the World