Strawberries and rhubarb are a classic combination, and are used together in pies, tarts, cakes, puddings, and even salads. The problem is that generally rhubarb must be cooked, usually with a little sugar to offset the tartness, and strawberries are better fresh, since the texture changes when they are cooked. The following Strawberry Rhubarb Tart takes advantage of Roasted Rhubarb, which can be made months ahead and frozen, and fresh juicy strawberries. This dessert is very easy, and can be made the day before; it’s beautiful, too, and can easily be taken to an outdoor party or pot luck. You can expect a fair amount of oohs and aahs when serving this tart, and once guests get a taste, they’ll want the recipe for sure.

Frozen puff pastry saves lots of time, and the filling is a snap due to Junket Danish Dessert. You’ll find yourself making this luscious dessert over and over as long as the rhubarb and fresh strawberries hold out.

12 Servings

1/2 pound puff pastry, (1 sheet)

1 4 3/4 ounce box Raspberry Danish Dessert
1 cup water

1 1/2 cups Roasted Rhubarb
2 cups chopped fresh strawberries

1 8 oz. package cream cheese, softened
1/3 cup sugar
1/4 cup whipping cream

1 pint fresh strawberries, hulled

1. Preheat oven to 425°.
2. Roll the puff pastry to a square about 13" x 13". Place a 12" round plate or pizza pan on the pastry and cut around it with a knife to make it a circle. Place the circle on a parchment-lined baking sheet, prick thoroughly with a fork, bake until golden brown and puffed (10-15 minutes), and cool thoroughly.
3. Meanwhile, mix the Danish Dessert with the water; whisk until well-mixed and microwave 3-4 minutes until boiling, stirring every minute.
4. Whisk until smooth and stir in the rhubarb and strawberries.
5. Place a piece of plastic wrap directly on the filling and refrigerate until well-chilled and thickened.
6. Whip the cream cheese with the sugar and whipping cream until smooth and fluffy.
7. Assembly: Place the cooled pastry sheet on a serving platter; spread with the cream cheese mixture.
8. Cover with the strawberry rhubarb filling, leaving a little in the bowl for glazing the fresh strawberries.
9. Dip the whole strawberries into the reserved filling and arrange on the tart.
10. Cover and refrigerate a hour or so, or up to two days; cut into wedges to serve.

Amount Per Serving
Calories 269 Calories from Fat 125
Percent Total Calories From: Fat 47% Protein 5% Carb. 49%

Nutrient Amount per Serving:
Total Fat 14 g
Saturated Fat 7 g
Cholesterol 28 mg
Sodium 150 mg
Total Carbohydrate 33 g
Dietary Fiber 0 g
Sugars 14 g
Protein 3 g

Vitamin A 7% Vitamin C 47% Calcium 0% Iron 4%