We admit it. We have a love affair with rhubarb. Those leggy, rose-hued stalks signal spring and the bounty of seasonal produce to follow. Their tart, vibrant, and sour flavor profile pairs perfectly with sweets.
This recipe is perfect for when you're sitting on overripe strawberries that need to be used ASAP. Preserving them as a jam and coating the bottom of the tart shell with it creates a barrier for the tart to get extra crispy on the bottom. Get your organic Local Roots rhubarb while they're still in season!
1 1/2 sticks unsalted butter, frozen or very cold
6-7 tbsp ice water
1 1/4 all-purpose flour
1/4 tsp salt
8 oz strawberries
3/4 cup sugar
1/2 lb rhubarb
Directions for puff pastry:
Directions for strawberry jam:
Directions for tart:
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