The Rhubarb and Strawberry Tart

Hello friends,

I love rhubarb. In Alsace, it is a product often celebrated in tarts, compotes, jams, or even in a white cheese tart. You know, it almost gives me an idea… Well, I was saying… Today I suggest a delightful recipe: the rhubarb and strawberry tart, and you are going to have a blast!!!

(Photos updated in May 2026)

The idea behind this recipe

As I’ve mentioned, I’m a fan of rhubarb, but I tend to always make the same recipe: my meringue rhubarb tart. A safe bet, we can agree!

This time, however, I wanted something more elaborate, and especially, I wanted to finally test the combination of rhubarb and strawberry. A revelation!!

This dessert was inspired by a rhubarb and strawberry verrine by Philippe Conticini, and I hope to live up to the Chef’s standards! Drum roll…

The composition of this rhubarb and strawberry tart

I started with simple preparations, so this recipe will be easy to make. Just take into account the cooling times and chilling in the fridge.

First, you will make a homemade dough. Next, you will need to prepare a rhubarb compote, then a mascarpone whipped cream, and finally a strawberry concentrate.

As I said, it’s simple and straightforward. There is nothing that can stop you from a technical point of view.

The choice of dough

Many options are available, and you can choose the pastry you prefer. We will go for a shortcrust or sweet pastry. You could even use a shortcrust pastry; the choice is yours.

Here’s what I recommend: the traditional shortcrust pastry, the gluten-free shortcrust pastry, the almond shortcrust pastry, the hazelnut shortcrust pastry (this is my choice here), or even a sweet pastry dough.

The issue of rhubarb’s acidity

Some people hesitate when it comes to rhubarb, fearing its acidity. It’s true that if not well prepared, the acidity can overpower and ruin the dessert.

However, when balanced with the right amount of sugar, combined with strawberries and the sweetness of mascarpone (as in my recipe, how convenient!), you will create an incredible dessert that is accessible to everyone!

If you also add a hint of vanilla, you will rediscover rhubarb and appreciate it even more!

The combination of rhubarb and strawberry

I truly believe this is my favorite duo in spring!

The combination of rhubarb and strawberry is a classic in pastry, cherished for its perfect balance between acidity and sweetness. Very popular in spring, this duo highlights two emblematic ingredients of the season.

Rhubarb stands out with its tart flavor and melting texture after cooking. In contrast, the strawberry adds a sweet, fragrant, and slightly juicy note. Together, these two ingredients create a particularly sought-after taste harmony in pastry. The natural sweetness of strawberries balances the intensity of rhubarb, while the latter adds depth and freshness.

This combination also works brilliantly visually thanks to the vibrant colors of both ingredients. It immediately evokes spring desserts and delicious homemade treats.

Rhubarb and strawberries are often used in tarts, crumbles, compotes, or mousses. Their complementarity allows for the creation of desserts that are both light, fruity, and rich in flavor.

Today, this duo remains essential in pastry, thanks to its natural balance and its seasonal character that is highly appreciated by fruit dessert lovers.

Why enjoy strawberry and rhubarb in spring

Consuming rhubarb and strawberries in spring is ideal, as both products reach full maturity during this season. Rhubarb and strawberries then offer fresher, more fragrant flavors and superior taste quality.

Prioritizing rhubarb and strawberries in spring also allows one to enjoy locally sourced and freshly harvested products, often available at markets. This encourages a more seasonally respectful and short supply chain consumption.

Therefore, enjoying rhubarb and strawberries in spring allows one to fully relish their natural flavors and the freshness of seasonal products.

The necessary utensils

An 18 or 20 cm (7 or 8 inch) diameter saucepan (for the strawberry compote),

One sauté pan (for the rhubarb compote),

A spatula,

One electric whisk (or a stand mixer),

An immersion blender,

One fine-mesh strainer,

A 22 cm (9 inch) pastry ring (or a tart pan),

One baking mat (or a tray lined with parchment paper).

You’ll see, this recipe is quite different from the rhubarb pie already proposed on the blog. Now you’ll have a choice!!

Well, I’ve shared everything. All you have to do now is head to the kitchen and put on an apron!

Let’s get started! The recipe awaits, Chef!

Print Recipe

The Rhubarb and Strawberry Tart

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pastry shop – French

By Emma – Serves: 8-10 Difficulty: Average Price: €

Prep Time: 20 min + 45 min – Cooking Time: 25 min

Ingredients

• 1 sweet or shortcrust pastry of 300 g
• Rhubarb
• 5-6 nice stalks of rhubarb
• 100 g of sugar
• Whipped cream
• 20 cl of heavy cream (30% fat minimum)
• 125 g of mascarpone
• 30 g of icing sugar
• Strawberry jam
• 500 g of strawberries
• 80 g of sugar
• 1 lime
• 1/2 lemon
• 1 pinch of fleur de sel
• 1 sheet of gelatin (2 g)

Instructions

Dough

1

Make your dough (the day before if possible).

2

Preheat your oven to 180 degrees.

3

Roll out the dough and line your mold. Bake blind (having pricked the dough with a fork and added ceramic beads if possible) for about 25 minutes.

4

Unmold the dough and let it cool on a rack.

Rhubarb

5

Meanwhile, peel the rhubarb, and cut it into small cubes.

6

Put the cubes with 100 g of sugar in a saucepan and cook over low heat (2 out of 6) for about 15 minutes. Stir occasionally.

7

Your rhubarb will candy. Set aside at room temperature until completely cool.

Strawberry Jam

8

Put your cleaned and quartered strawberries in a bowl with the zests and juice of lime and lemon, as well as 80 g of sugar.

9

Let rest for 15 minutes.

10

Then soak the sheet of gelatin in cold water to soften it.

11

Gently heat the strawberries and their juice in a saucepan.

12

When the strawberries are soft, stop cooking and strain everything through a sieve, pressing the fruits well.

13

Put the obtained juice back into the saucepan and cook for 3 minutes at a gentle boil.

14

Remove from heat, add the drained sheet of gelatin and mix until completely dissolved.

15

Set aside at room temperature.

Whipped Cream

16

Make the mascarpone whipped cream by whipping the cream in a mixer. When it starts to thicken, add the icing sugar. Then add the mascarpone. Keep it cool if you are not proceeding immediately with assembling the tart.

17

Now assemble: place the whipped cream at the bottom of the dough at least to mid-height of the edge of your dough.

18

Then add the rhubarb compote in a very even manner. You should cover all the cream.

19

Finally, pour the cooled strawberry concentrate.

20

Set aside in the refrigerator for at least 30 minutes before enjoying, so that the strawberry concentrate sets.

21

Enjoy!!

FAQ

Can we prepare the Alsatian rhubarb and strawberry tart in advance?

You can prepare the dough the day before, bake the tart shell, make the rhubarb compote and the strawberry concentrate in advance, then assemble and refrigerate for at least 30 minutes before tasting so that the concentrate sets.

How to limit the acidity of rhubarb in this rhubarb strawberry dessert?

The acidity is softened by candying the rhubarb with sugar over low heat and then combining it with the strawberry concentrate and the sweetness of the mascarpone whipped cream.

What size mold to use for this rhubarb and strawberry tart?

I make this tart in a 24 cm diameter mold.

Can we use sweet shortcrust pastry or sable pastry for this strawberry rhubarb tart?

You can choose either sweet shortcrust pastry or homemade sable pastry, both are suitable for this dessert.

How to successfully bake the pastry for a gourmet strawberry rhubarb tart?

Line the mold with the pastry, prick it with a fork, add ceramic beads if possible, and bake blind for about 25 minutes at 180 degrees before letting it cool on a wire rack.

How to achieve a good texture for the rhubarb compote?

Cook the rhubarb cubes with the sugar over low heat, stirring occasionally for about 20 minutes, until they are candied, then let cool completely at room temperature.

How to successfully make the mascarpone whipped cream for this rhubarb mascarpone dessert?

First, whip the cream in a mixer until it starts to thicken, add the powdered sugar, then the mascarpone and refrigerate if you are not assembling the tart immediately.

When to assemble this strawberry rhubarb tart?

Assembly is done once the pastry, rhubarb compote, and strawberry concentrate are completely cooled: first the mascarpone whipped cream, then the rhubarb compote, and finally the strawberry concentrate before resting for 30 minutes in the refrigerator.

How to obtain a well-set strawberry concentrate for this strawberry rhubarb dessert?

Marinate the strawberries with lemon juice and zest and sugar, heat them, strain through a chinois, gently boil the juice for a few minutes, add the softened gelatin, then let cool at room temperature before pouring it over the tart.