For more WCW recipes check out Shan's place.
A few weeks ago I was walking through Trastevere and saw this store.
I saw stalks of rhubarb and had to buy them. I haven't had any since I moved here. Strawberry Rhubarb is one of my favorite food combos. The sweetness of the strawberries cut the tartness of the rhubarb.
I love Strawberry Rhubarb pie with a crumble top. However, I didn't have the time or energy to look for oats. I had pasty sheets in my freezer (I was going to make a goat cheese tart at some point) and used them instead. Not sure when rhubarb is in season again (spring?). When it is I will be making these.
Strawberry Rhubarb Tart
Follow the instructions for defrosting your pasty sheets or make your own. Cut the dough into 7-inch rounds. Put them on a parchment paper lined cookie sheet. Place sheets into the refrigerator while you prepare the filling.
For the filling:
1 pound rhubarb, cut into 1 inch pieces (approximately 3 cups)
1 pound fresh strawberries, cut into 1 inch pieces
1/3 cup all purpose flour
3/4 - 1 cup granulated white sugar
Combine the rhubarb, strawberries, flour and sugar.
Take the pastry out of the fridge and place some of the filling in the center, leaving a border or an inch or so (You might need to leave closer to two inches depending on how much filling you use. I didn't leave enough and some of my tarts spilled over).
Place the tarts back in the fridge for 15-30 minutes.
Preheat the oven to 400 degrees.
Bake tarts on the center rack for approx. 25-30 minutes until the crust is golden.
I'm sure this taste great with some good vanilla ice cream or fresh whipped cream.
Makes 8 tarts.