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Free-Form Strawberry Rhubarb Tart

Free-Form Strawberry Rhubarb Tart



  • 1 1/2 cups all-purpose or white whole-wheat flour
  • 1/2 teaspoon salt
  • 10 tablespoons chilled unsalted butter, cut into small pieces
  • 4 to 6 tablespoons ice water


  • 1 pound rhubarb (about 5 medium stalks), washed, cut into 1/4-inch pieces (about 3 1/2 cups)
  • 2 cups sliced fresh strawberries
  • 1 cup granulated sugar, divided
  • 1/4 cup cornstarch
  • White sparkling sugar for sprinkling (optional)
  • Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream



  1. PLACE flour and salt in a food processor; pulse to combine (or whisk by hand in a large bowl). Scatter butter over the top; pulse until mixture resembles coarse crumbs (or cut in with pastry blender). Continue to pulse (or mix with a fork), adding 1 tablespoon of water at a time, until the dough holds together when pinched with fingers (mixture will be crumbly).
  2. TRANSFER dough to a floured cutting board or counter and gather into a ball; slightly flatten into a disk. Wrap tightly in plastic wrap; refrigerate for 30 minutes so that it’s easier to roll (can hold in refrigerator up to one day but be sure to let dough sit at room temperature for 10 minutes to soften).
  3. PLACE dough between two large, floured pieces of parchment or wax paper; roll to a 12-inch circle. Remove top piece of parchment paper. Place dough with parchment on rimmed baking sheet and refrigerate while you make the filling.
  4. PREHEAT oven to 400° F.


  1. COMBINE rhubarb, strawberries and ¼ cup sugar in large bowl; toss gently to coat. Allow to macerate for 20 minutes. Drain liquid from bowl. Add remaining 3/4 cup sugar and cornstarch to bowl and stir until starch has dissolved.
  2. SPOON rhubarb mixture into center of dough, leaving a 3-inch border around the edge of the fruit. Fold outermost dough over fruit, pleating every 2 to 3 inches as needed; gently pinch pleated dough to secure. Working quickly, brush dough with a little water then sprinkle evenly with sparkling sugar.
  3. BAKE for 45 to 55 minutes or until crust is golden and filling is bubbling. Transfer baking sheet to wire rack to cool for 15 minutes. Use metal spatula to loosen tart from parchment and remove parchment if desired. Cut into wedges. Top each serving with small scoop of ice cream.