Strawberry and rhubarb tart

Strawberry and rhubarb tart


24 people made this

About this recipe: This fruit tart requires no baking. It's quick, simple and delicious. A digestive biscuit base lines a quiche dish, which is filled with a thickened rhubarb and strawberry filling, before being chilled. Serve with whipped cream or ice cream.


Serves: 8 

  • 100g crushed digestive biscuits
  • 4 tablespoons melted unsalted butter
  • 450g fresh strawberries, halved lengthways
  • 60g diced rhubarb
  • 150g caster sugar
  • 175ml water
  • 3 tablespoons cornflour
  • 1 tablespoon lemon juice

Prep:15min  ›  Cook:5min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

  1. Mix together the digestive biscuit crumbs and melted butter; press into the bottom of a 23cm quiche dish. Line the bottom of the biscuit base with 1 layer of strawberry halves.
  2. Place the remaining strawberries in a saucepan and crush; stir the rhubarb, sugar, water and cornflour into the crushed berries. Bring the mixture to the boil over medium-low heat, stirring often, until the mixture thickens and becomes translucent. Turn off the heat, let the mixture stand until slightly cooled, about 2 minutes; stir in the lemon juice. Pour the mixture into the quiche dish over the strawberry halves.
  3. Refrigerate until completely chilled, about 1 hour.

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