'Tis the season for jewel-toned rhubarb and fresh strawberry confections! This easy recipe comes together quickly and tastes fabulous served with whipped cream and mint or vanilla ice cream.
4 cups fresh strawberries
4 cups chopped rhubarb
Juice & zest of one lemon
3/4 cup of sugar (more to taste if fruit is sour)
8 tablespoons of butter
1.5 cups of graham wafer crumbs
To make the crust:
Preheat oven to 350.
Melt butter. Combine melted butter with crushed graham crackers and stir until you have a consistency of damp sand.
Press the crumbs into the bottom and up the sides of a 9″ tart or pie pan.
Bake approximately 10 minutes or until slightly darkened and crisped. Remove from oven and allow to cool.
To make the filling:
Combine fruit, sugar & lemon in a heavy bottomed sauce pan. Cook, over medium heat until the fruit is broken down and has reached a jammy consistency.
Remove from heat and allow to cool for 5-10 minutes. Pour the filling into the graham crust and tilt to spread evenly. Allow to cool to room temperature and refrigerate to "set". This tart does have more of a jam-like texture than a traditional pie filling, but it will set up a bit more in the fridge.
Can be served cold or room temperature. You can top with fresh, thinly sliced strawberries. Serve with good vanilla ice cream or whipped cream and chopped mint.