Strawberry Rhubarb Tart Recipe
Ingredients
6 cups diced rhubarb 1.5 L
1 1/4 cups packed brown sugar 300 mL
2 Tb port or red wine 25 mL
1/2 cup redcurrant jelly 125 mL
1 Tb water 15 mL
1 10 in (25 cm) baked pie shell 1
4 cups sliced strawberries 1L
Directions
In large heavy saucepan, combine rhubarb, brown sugar and port.
Cook over low heat, covered, 10 minutes, stirring occasionally, until sugar has melted.
Increase heat to medium; cook, uncovered, 10 minutes, stirring often, until mixture is almost a puree but some pieces of rhubarb remain.
Let cool.
In small saucepan, combine redcurrant jelly and water; heat over low heat, stirring occasionally, 1 to 2 minutes or until liquid.
Spoon rhubarb mixture into baked pie shell; smooth top.
Arrange sliced strawberries on top of rhubarb mixture to cover completely.
Brush evenly with redcurrant jelly mixture.
Let stand at room temperature up to 2 hours.
Cook over low heat, covered, 10 minutes, stirring occasionally, until sugar has melted.
Increase heat to medium; cook, uncovered, 10 minutes, stirring often, until mixture is almost a puree but some pieces of rhubarb remain.
Let cool.
In small saucepan, combine redcurrant jelly and water; heat over low heat, stirring occasionally, 1 to 2 minutes or until liquid.
Spoon rhubarb mixture into baked pie shell; smooth top.
Arrange sliced strawberries on top of rhubarb mixture to cover completely.
Brush evenly with redcurrant jelly mixture.
Let stand at room temperature up to 2 hours.
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