Strawberry Rhubarb Tart Recipe
Ingredients
| Diced rhubarb | 6 Cup (96 tbs) | |
| Packed brown sugar | 1 1⁄4 Cup (20 tbs) | |
| Port wine/Red wine | 2 Tablespoon | |
| Red currant jelly | 1⁄2 Cup (8 tbs) | |
| Water | 1 Tablespoon | |
| Baked pie shell | 1 (10 Inch Baked Pie Shell) | |
| Sliced strawberries | 4 Cup (64 tbs) |
Nutrition Facts
Serving size
Calories 355 Calories from Fat 69
% Daily Value*
Total Fat 8 g11.8%
Saturated Fat 2.8 g14.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 143 mg6%
Total Carbohydrates 72 g23.9%
Dietary Fiber 3.6 g14.2%
Sugars 47.3 g
Protein 2 g4.5%
Vitamin A 1.9% Vitamin C 12.2%
Calcium 11.1% Iron 4.2%
*Based on a 2000 Calorie diet
Directions
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.
Chef
