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.
100g crushed digestive biscuits
4 tablespoons melted unsalted butter
450g fresh strawberries, halved lengthways
60g diced rhubarb
150g caster sugar
3 tablespoons cornflour
1 tablespoon lemon juice
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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.
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.
Refrigerate until completely chilled, about 1 hour.