Crostata di Rabarbaro e Fragole

rhubarb & strawberry tart

Rhubarb is in season now (Winter & Spring) so this tart is great to make at the moment. Making this rhubarb jam is easy and will last for 2 weeks in a container or jar in the fridge.  Spread it on toast in the morning for breakfast, use a scoop in your toasted muesli with yoghurt or use it to make this beautiful Rhubarb Jam & Strawberry Tart.

I use my Sweet Shortcrust Pastry recipe for the base of this tart and to also decorate the top with a lattice pattern which is traditionally used on Italian fruit jam crostate (tarts).  See here on how to make Sweet Shortcrust Pastry.

You will also need 1 quantity of my easy Rhubarb Jam – see here for that recipe.

Adding slices of fresh strawberries to this baked tart makes the perfect marriage of flavours!  Serve with a dollop of double cream or vanilla bean gelato or even sweetened mascarpone. Ummmm!

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