STREAMING NOW: Jamie's Super Food

Glazed Strawberry Rhubarb Tart - June

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Summer Fruit Tart”

Ingredients Nutrition


  2. In top of double boiler, bring sugar and water to boil over direct heat. Place over saucepan of gently boiling water. Add rhubarb; cover and poach, without stirring, just until tender and shape still holds, 15 to 20 minutes. Remove from heat and let cool, without stirring.
  3. CRUST: Meanwhile, in bowl, toss together graham crumbs, almonds and butter until moistened. Press onto bottom and up side of 9-inch (23 cm) round tart pan with removable bottom. Bake in centre of 350°F (180°C) oven until crust is firm to the touch, about 12 minutes. Let cool on rack.
  4. FILLING: In bowl, beat together cream cheese, whipping cream and sugar until spreadable, about 3 minutes. Spread in tart shell and halfway up side. Refrigerate for 30 minutes.
  5. Meanwhile, place strawberries in large bowl.
  6. With a slotted spoon, remove rhubarb and add to the strawberries. Set aside.
  7. In small saucepan, bring liquid from rhubarb to boil. Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into liquid and boil until thickened, about 1 minute. Let cool at room temperature for 15 minutes, stirring occasionally. Add to fruit; stir very gently to coat. Spoon over filling. Refrigerate until set, about 2 hours. Serves 8.
  8. Canadian Living Magazine: June 2006.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a