Strawberry Rhubarb Tart
Easy Strawberry Rhubarb Tart: Indulge in a simple, kidney-safe treat that brings the comforting flavors of strawberries and rhubarb together with a delightful crumble topping. Perfect for those learning to cook and looking for delicious, healthy dessert options.
In the world of dietary restrictions, finding a dessert that satisfies both taste and health requirements can be a daunting task, especially for those managing kidney disease. These Strawberry Rhubarb Tarts with crumble topping steps in as a delightful solution, combining the naturally vibrant flavors of strawberries and rhubarb with a satisfying crumble topping. Crafted with kidney-friendly ingredients, this recipe offers a guilt-free indulgence that aligns with dietary needs while ensuring uncomplicated preparation. Whether you're new to cooking or seeking a simple, healthy dessert option, this tart provides a perfect blend of sweetness and nutrition without compromising on flavor.
Having spent over 25 years as a Registered Dietitian and witnessing my parents navigate their CKD diagnoses, I've come to deeply appreciate how crucial it is to find culinary solutions that fit specific dietary needs without sacrificing taste. This Strawberry Rhubarb Tart not only encapsulates a blend of delightful flavors but adheres to current nutritional guidelines for CKD management, a testament to my commitment to providing evidence-based dietary advice. By integrating simple, healthy ingredients, this dessert stands as a testament to the possibility of enjoying delicious, guilt-free treats that align with important health standards.
This rhubarb tart with shortbread crust fits seamlessly into a Chronic Kidney Disease (CKD) diet because it uses fresh, wholesome ingredients that are naturally low in sodium, phosphorus, and potassium. Rhubarb and strawberries provide a burst of flavor without adding unnecessary nutrients that are often limited in renal diets. This makes it a delightful dessert option for those managing CKD, allowing them to enjoy a sweet treat while staying mindful of their dietary needs.
In case you thought you could no longer have any kidney friendly desserts, in addition to this rhubarb strawberry tart, you might like to try our other recipes. Try a tangerine cake or some healthy oatmeal date bars. If you want more rhubarb recipes, try our strawberry rhubarb bars for another treat!
Jump to:
- Ingredients in Strawberry Rhubarb Tarts
- How to Make Rhubarb and Strawberry Crumble Tart
- Substitutions in Rhubarb and Strawberry Tart
- Storage Tips for Strawberry Rhubarb Tart
- Top Tip
- FAQs for Rhubarb Tart with Shortbread Crust
- More Desserts for Chronic Kidney Disease
- Pairing with Strawberry Rhubarb Tarts with Crumble Topping
- Recipe
Ingredients in Strawberry Rhubarb Tarts
Dive into the delightful world of strawberry rhubarb tarts, where a buttery shortbread crust meets a sweet and tangy fruit filling, all topped with a crumbly, buttery finish.
For the Base
- Flour: Provides structure and forms the foundation of the base.
- Butter: Adds richness and helps bind the ingredients together.
- Egg: Adds moisture and helps the base hold its shape.
- Cornstarch: Ensures a tender texture in the base by softening the proteins.
- Baking powder: Helps the base rise slightly, making it light and fluffy.
- White sugar: Sweetens the base and enhances the overall flavor.
For the Fruit Layer
- Strawberries: Bring a sweet and juicy flavor to the fruit layer.
- Rhubarb: Adds a tart contrast to the sweetness of the strawberries.
- Cornstarch: Thickens the fruit mixture to prevent it from becoming too runny.
- Sugar: Balances the tartness of the rhubarb and sweetens the fruit layer.
For the Topping
- Butter: Gives a rich and crumbly texture to the topping.
- Flour: Acts as a binder to bring the topping ingredients together.
- White sugar: Sweetens the topping, adding a delightful crunch.
This recipe involves a harmonious blend of flavors and textures, creating a delightful treat with every bite!ard for quantities.
How to Make Rhubarb and Strawberry Crumble Tart
This Strawberry Rhubarb Tarts recipe serves as a delightful treat that's sure to please your taste buds. Follow these simple steps to create a delicious combination of buttery crust, juicy fruit filling, and a crispy streusel topping.
- Preheat the oven to 350'F. Grease the 9 x 9 inch pan and put a piece of parchment paper in the bottom and sides of the pan. This will help you remove it easily.
- In a medium sized bowl, make the topping. Add the cold butter, sugar and flour. Mix together until it forms a crumble. Set aside.
- In a bowl, add the egg, butter, flour, cornstarch, baking powder and sugar. Mix together with your hands until a dough forms that holds together.
- Transfer the dough to the 9x9 inch pan, and spread it out evenly to the bottom and sides of the pan. It might take a minute or two to get it spread out and it will be somewhat thin, but make sure the entire bottom and sides of the pan are covered.
- Using a fork, prick the shortbread dough that you just put into the pan. This helps to reduce the crust from puffing up or making bubbles.
- In a medium sized bowl, add the chopped strawberries and rhubarb. Add in the cornstarch and sugar, then stir together until combined.
- Once the crust is done baking, pour the fruit mixture on top of the crust. Add the streusel topping and press it down into the fruit mixture. Put it back into the oven to cook for another 50-60 minutes.
- Crust and topping should be a light golden brown when ready. Slice into 9 pieces and enjoy!
Hint: Prepare the Pan: Grease a 9x9 inch pan and line it with parchment paper to make it easy to remove the tart after baking.
Substitutions in Rhubarb and Strawberry Tart
Strawberry rhubarb tarts are a delightful way to enjoy a combination of sweet and tart flavors in a single dish. Perfect for summery gatherings or a sweet treat after a cozy dinner, this dessert brings fresh fruit to center stage. For those managing chronic kidney disease (CKD), here are some substitutions that can make this recipe more kidney-friendly while maintaining its delicious appeal:
- Lower Sugar Content: Swap the white sugar in the crust, fruit layer, and topping with a sugar substitute like Stevia or Monk fruit sweetener to reduce sugar intake while preserving sweetness.
- Whole Wheat Flour: Exchange the all-purpose flour for whole wheat flour to increase fiber intake and offer a heartier texture, which is beneficial for kidney health.
Storage Tips for Strawberry Rhubarb Tart
To store your strawberry rhubarb tart for later enjoyment, follow these simple guidelines. First, allow the tart to cool completely at room temperature. For short-term storage, cover the tart tightly with plastic wrap or transfer it to an airtight container, then place it in the refrigerator. It will keep fresh this way for up to five days.
If you want to freeze the tart, make sure it's fully cooled. Wrap each slice individually with plastic wrap, then place the wrapped pieces in a freezer-safe bag or container. This way, you can store the tart in the freezer for up to three months. When you're ready to enjoy it, thaw in the refrigerator overnight or heat it gently in the oven for a quick treat. This makes it easy to enjoy your rhubarb and strawberry tart whenever you like!
These storage tips ensure that your low sodium chili stays fresh and ready for whenever you crave a nutritious and satisfying meal.
Top Tip
- Enhance the Flavor: Adding a teaspoon of vanilla extract or almond extract to the fruit mixture can elevate the overall flavor of the tart and provide an extra layer of sophistication.
FAQs for Rhubarb Tart with Shortbread Crust
For this recipe, you should use a 9x9 inch pan. Be sure to grease the pan and use parchment paper on the bottom and sides to help with easy removal after baking.
While fresh strawberries and rhubarb are recommended for optimal taste and texture, you can use frozen ones if that’s what you have. Just make sure to thaw and drain any excess liquid to avoid a soggy tart.
Pricking the shortbread dough with a fork helps to prevent the crust from puffing up or forming bubbles during baking. This ensures a flat and even base for your rhubarb strawberry tart.
More Desserts for Chronic Kidney Disease
Looking for other recipes like this? Try these:
Pairing with Strawberry Rhubarb Tarts with Crumble Topping
These are my favorite dishes to serve with Strawberry Rhubarb Tart:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Strawberry Rhubarb Tart Recipe
Equipment
Ingredients
For the Base
- 1 ¼ cups flour
- ⅓ cup butter softened
- 1 large egg room temperature
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ¼ cup white sugar
For The Fruit Layer
- 2 cups strawberries stems removed and chopped into small pieces
- 2 cups rhubarb chopped into small pieces
- 1 tablespoon cornstarch
- 1 tablespoon sugar
For the Topping
- 4 tablespoon butter cold and diced into small pieces
- ½ cup flour
- ¼ cup white sugar
Instructions
- Preheat the oven to 350'F. Grease the 9 x 9 inch pan and put a piece of parchment paper in the bottom and sides of the pan. This will help you remove it easily.
- In a medium sized bowl, make the topping. Add the cold butter, sugar and flour. Mix together until it forms a crumble. Set aside.
- In a bowl, add the egg, butter, flour, cornstarch, baking powder and sugar. Mix together with your hands until a dough forms that holds together.
- Transfer the dough to the 9x9 inch pan, and spread it out evenly to the bottom and sides of the pan. It might take a minute or two to get it spread out and it will be somewhat thin, but make sure the entire bottom and sides of the pan are covered.
- Using a fork, prick the shortbread dough that you just put into the pan. This helps to reduce the crust from puffing up or making bubbles.
- Bake the crust in the preheated oven for 15 minutes or until golden brown. Allow it to cool as you make the fruit layer.
- In a medium sized bowl, add the chopped strawberries and rhubarb. Add in the cornstarch and sugar, then stir together until combined.
- Once the crust is done baking, pour the fruit mixture on top of the crust. Add the streusel topping and press it down into the fruit mixture. Put it back into the oven to cook for another 50-60 minutes.
- Crust and topping should be a light golden brown when ready. Slice into 9 pieces and enjoy!
