Enjoy this beautiful and delicious tart made with intensely sour/tart rhubarb and naturally sweet and juicy strawberries baked in a tender, buttery pastry crust.  This classic pairing of sweet and tangy sour is a seasonal favorite!

Makes 8-10 servings

Ingredients:

For the pastry dough:

• 1-1/4 cups flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold, unsalted butter
• 5 tablespoons ice water

For the filling:

• 3 cups, rhubarb cut into 1/2 -inch pieces
• 2 cups strawberries, rinsed, dried, hulled and halved or quartered depending on size
• Zest of 1 lemon
• 2/3 cup sugar
• 2 tablespoons corn starch

Directions:

1. Preheat the oven to 400ºF.
2. To make the pastry dough, mix the flour, sugar, and salt in a large bowl.  Cut the cold butter into cubes and add them to the flour mixture.  Mix with a pastry blender or with your fingers until the butter pieces are the size of peas.
3. Add the ice water, one tablespoon at a time and rapidly mix with your fingers just until all the ingredients come together in a mass.   Shape the dough into a disk and use it immediately or wrap it in plastic and refrigerate until ready to use.  
4. On a lightly floured surface, roll the dough to a 14-inch circle and place it in a 10-inch fluted  tart pan (preferably with a removable bottom). Use your fingers to carefully press the dough into the bottom corners and flutes without stretching it. Fold in the excess dough and gently press it into the edge of the fluted pan.     
5. Put the rhubarb and strawberries in a medium bowl with the lemon zest. Sprinkle the sugar and corn starch on top and mix the ingredients together. (Do this right before baking. The fruits will start to juice and get overly juicy if this is done in advance.)  
6. Place the fruit in the center of the tart pan and spread it to the edge of the pan.
7. Bake the tart until the filling is cooked and bubbling, and the crust is golden brown, about 45 minutes. Remove the cooked tart from the oven and move onto a cooling rack.  Serve plain or with vanilla ice cream or sweetened whipped cream.

Tips:

• The tart is best on the same day it is baked, but it can be stored at room temperature for up to two days.
• To prepare rhubarb, rinse and pat dry, trim the ends, and remove any leaves before cutting the stalks into 1/2-inch pieces. Removing the leaves is essential; rhubarb leaves contain high levels of oxalic acid which can be toxic to humans.
• To clean strawberries, only clean the amount you are going to eat at that time. After purchasing, store them dry and unwashed in the fridge. They will last longer.  Water causes the berries to spoil faster.

Recipe developed and photographed by Diane Sokolofski