Strawberry Rhubarb Tart Filling

4 spears of rhubarb
1 box of strawberries
zest and juice of one orange
2 tbsp sugar
1/2 cup water

Peel and chop rhubarb.  De-stem and chop the strawberries.  Add all ingredients to a thick bottomed pot with about 1/2 cup of water; let the water boil and turn the heat down to low as soon as it does.  Cook until rhubarb is as soft as strawberries.  Let cool and use to fill tarts...preferably with some ice cream on the side.


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