Marc loves strawberry rhubarb pie. I like it…but it isn’t a passion for me the way it is for him. We get along well, have done for nearly 30 years and this is why. I like to cook but I don’t like to eat – he likes to eat but doesn’t like to cook.
It is, by all counts, a match made in Heaven.
He has been taking me shopping because I am still not up to my usual energy level. This is good in that it allows us some time together uninterrupted but it is bad for the same reasons I don’t like taking children when I go to the grocery store. You know why. Things end up in the cart that weren’t on the list.
Like rhubarb. We walked into the small natural foods store where I like to shop first. I have been shopping there for decades, since it began as a fruit stand on a corner. It is now a great place to buy local produce as well as organics and naturals. Small and family owned - I love shopping there. So, the last time we were there we were almost done; cart was piled high with stuff and we were headed to the check-out when he saw it.
And his eyes got that special glow – you know the one – like a dog staring at a rabbit or a cat staring at a mouse. I have even been the recipient of that look a time or two in our marriage.
Rhubarb stacked high, glistening crimson and white, and next to it…organic strawberries. He had obviously all ready had me create a pie and was eating is slowly in his mind. I couldn’t say no.
But I wanted something different. I vaguely remembered an Epicurious recipe I had for a white chocolate rhubarb tart. The idea grew from there.
I used a tiny maple leaf cookie cutter to make the top crust. I just laid them on the filling randomly. You could make any type of decorative crust you want.
The filling is tart and sweet, with the creamy richness of white chocolate. I cooked the rhubarb in Chardonnay and then made a reduction to create a glaze for the filling. The combination of flavors was perfect.
On the down side, the strawberries were juicier than I thought and I ended up with a bit of a runny filling. Adjust the cornstarch accordingly; a little more for juicier berries.
The images aren’t great. In fact, none of my images from last week is vey good due to the rain and lack of good lighting. What the images lack in look the tart excels in taste. Get nice bright rhubarb and stick with organic, non-GMO cornstarch.
Rhubarb Strawberry and White Chocolate Tart with Chardonnay Glaze
- 3 stalks of rhubarb, washed and cut into 1/2″ slices
- 1 quart of strawberries, hulled and sliced
- 8 oz white chocolate, coarsely chopped
- 1/2 cup good Chardonnay, divided use
- 1/3 cup of sugar (adjust to taste and flavor of the berries)
- 2-4 tablespoons cornstarch
- Preheat oven to 375F
- Combine rhubarb, sugar, and 1/4 cup of the Chardonnay in a pan. Cover and simmer until rhubarb is tender, about 5 minutes
- Place a colander over a bowl and pour the rhubarb mixture into it. Allow the juices to drain off.
- Set the rhubarb aside and return the juices to the pan. Add the rest of the Chardonnay and simmer until the juice is reduced by half and begins to thicken.
- Whisk in the cornstarch and allow the mixture to clear, stirring constantly
- Remove from heat
- Mix in the rhubarb and the strawberries
- Sprinkle the bottom of the tart with white chocolate
- Add the fruit mixture
- Add the top pastry and sprinkle with sugar
- Bake for 50 minutes or until filling bubbles and gets thick
- Cool and serve with whipped cream or ice cream
- 2 cups flour
- 3 tbs sugar
- pinch of salt
- 1 1/4 stocks chilled unsalted butter, cubed
- 1 egg
- 1 tsp vanilla
- 2 tablespoons heavy cream
- Combine dry ingredients
- Cut in butter until the mixture resembles coarse meal. Keep the butter chilled and dip your fingers in ice water to keep your body heat from melting the butter.
- Beat the egg, vanilla, and cream together in a large bowl. Add to flour – butter mixture until dough will form a ball.
- Chill 1 hour. May be made 1 day ahead.
- Roll out half the dough and fit into a tart or pie pan
- Prick all over with a fork
- Bake for 15 minutes. Remove tart and pop any bubbles that have formed. Return to the oven and bake 15 more minutes until tart shell is golden.
images: marye audet