I just love the bright, brilliant flavors of strawberries and rhubarb. This recipe really showcases their individual strengths; a perfect balance of sweet and tart. It's especially good with Oregon strawberries...they just don't get any better.
Frozen puff pastry dough...thawed. You could use your own crust recipe as well.
2 C sliced rhubarb
1/2-3/4 C sugar
1 pint of strawberries
2 Tbs. corn starch
2 tsp. water
3/4 tsp. cinnamon; divided
1 Tbs. sugar
1) Bake the puff pastry dough in your tart pan according to package directions. Usually at 400 for about 7 min. Be sure to use pie weights or dried beans! I also brushed with butter.
2) Combine rhubarb, 1/2 cup sugar, cornstarch, water, and 1/2 teaspoon cinnamon in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until rhubarb is tender, stirring frequently. Remove from heat, and stir in strawberries. I stirred an additional 1/4 C of sugar in with my strawberries before adding to the mixture because it's still early in the season and they are a bit on the tart side. Spoon strawberry mixture into prepared crust. Combine 1/4 teaspoon cinnamon and 1 tablespoon of sugar; sprinkle evenly over tart. I also used the surplus dough to create cut-out shapes to decorate the top.
3) Return to oven and bake for about 6-9 min; until fruit mixture is a bit set and decorative cut-outs are golden brown; but be careful to watch the edges for burning.