Strawberry Rhubarb Tart
Bull & Bird Steakhouse
Chagrin Falls, Ohio
At Bull & Bird Steakhouse, the kitchen freezes strawberries in season, then uses them throughout the year in desserts. Because fresh, local strawberries are available in Ohio in summer, they are combined in the filling with the frozen berries and fresh rhubarb. These light but sweet no-bake tarts keep the kitchen cool on sweltering days.
1 cup granulated sugar, divided
1 cup frozen strawberries
1 cup diced rhubarb
½ cup diced fresh strawberries
4 sweet tart shells (4-in size)
1 cup whipped cream
1 whole strawberries, quartered
- Cover frozen strawberries with ½ cup sugar; let come to room temperature.
- In bowl, toss diced rhubarb and diced fresh berries with remaining ½ cup sugar.
- In food processor, pulse thawed strawberries until almost pureed. Transfer to bowl with rhubarb-berry mixture. Refrigerate 1 hour before using.
- Fill each tart shell with strawberry-rhubarb mixture; top with whipped cream and a quartered strawberry.