Does anything say summer quite like rhubarb and strawberries? How about this rhubarb strawberry tart recipe with chocolate?
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
From the Organic Authority Files
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.
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