Spring is here! And to me, spring = rhubarb!
This is a simple, delicious tart that really satisfies a light dessert craving.
It has a crisp lemon crust, with a whipped cream rhubarb filling… and is topped with a layer of homemade strawberry freezer jam. So good!
- 4 cups rhubarb, cut into 1" pieces
- 1 cup sugar
- 2 tablespoons lemon juice
- 1/2 cup butter
- 1 tablespoon lemon zest
- 1 3/4 cups flour
- 1/4 cup sugar
- pinch of salt
- 1 1/2 cups heavy whipping cream
- 1 cup freezer jam (strawberry, raspberry or blackberry)
Preheat the oven to 350ºF. Melt the butter, stir in the lemon zest and let stand for a few minutes.
In a medium bowl, whisk together the flour, 1/4 cup of sugar, and salt. Pour the butter mixture into the flour mixture slowly, stirring with a fork, until the dough begins to come together when you press a small bit together with your fingers.
Dump the dough mixture into an 11" tart pan with a removable bottom and press firmly with your fingertips until it is evenly distributed over the sides and bottom of the pan.
Bake for 20 minutes, or until light golden brown. Let cool completely, and then place into the fridge until you are ready to fill.
In a saucepan, place the rhubarb, 1 cup sugar and lemon juice. Cook over medium heat until the rhubarb is tender.
Using a slotted spoon, remove the rhubarb from the pan and place into your food processor or blender (leaving most of the liquid behind). Puree until relatively smooth, then transfer to a small bowl and refrigerate for at least an hour, or until well chilled.
About an hour before serving the tart, whip the heavy whipping cream. Gently fold in the chilled rhubarb puree.
Remove the edge of the pan from the tart shell, and place the crust on a platter or cake stand. Fill with the rhubarb cream mixture. Return to the fridge to chill and set for about an hour before serving.
Spoon the freezer jam over the top, and serve with more fresh berries, if you have them!