Strawberry Rhubarb Strudal Tart
Make the most of local rhubarb with this gorgeous tart. Using store-bought phyllo helps this come together quickly. We love making this with local berries too, either field berries during their short season or greenhouse grown berries like YES!Berries that are available now ALL YEAR! Let me tell you, greenhouse berries are worth the $1 more…they actually smell like summer, taste sweet and they are always great quality (no waste when you have to compost the rotten ones hidden in the middle!).
- 2 cups washed and cut rhubarb
- 1 cup washed and cut strawberries
- 2 tbsp corn starch
- 1 cup white sugar
- 1/8 cup butter
- 2 tbsp olive oil
- 8 sheets store bought phyllo pastry, defrosted
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Combine rhubarb, strawberries, corn starch and sugar in a bowl. Set aside.
- Melt butter in small saucepan or microwave, taking care not to boil it. Combine melted butter with oil. Use a pastry brush to lightly brush one pastry sheet at a time, layering them on top of each other as you go. Keep the phyllo that is waiting to be used covered with a damp tea towel to prevent it from drying out while you work. Keep going with the sheets until they are all done and layered on top of each other.
- Scoop fruit mixture into the lower third of the phyllo stack. Leave a generous border along the bottom and sides, approx 2 inches. Fold the long edges in toward the center and, starting at the short edge nearest you, roll it into a loose cylinder. Brush the rolled strudel with your butter/oil mixture and carefully transfer to your prepared baking sheet. Place it seam-side down. Bake until golden brown, approx. 30 minutes (or follow the directions on your phyllo packaging). Cool on the pan for 10 minutes before serving. This will allow the fruit to set.
- Cut and enjoy promptly. If you like dust with a little icing sugar or serve with fresh whipped cream or vanilla ice cream. YUMMY!