Strawberry Rhubarb Tart

Servings 8 People
Prep Time


  • 1 1/2 cups Flour
  • 1/4 cup Sugar
  • 1/4 cup butter
  • 1/4 cup Vegetable Oil
  • 3 tablespoons cold water
  • 1 1/4 pounds rhubarb (cut into 1/2-inch pieces)
  • 1 tablespoon grated orange peel
  • 1 envelope unflavored gelatin
  • 2 tablespoons orange-flavored liqueur
  • 1 pound strawberries
  • sweetened whipped cream for serving


  1. Combine flour and sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in oil with a fork until all ingredients are moistened. Stir in water, 1 tablespoon at a time, until dough leaves side of bowl and forms a ball. Roll out dough on a lightly floured surface to make a 14-inch circle. Fit dough into an 11-inch tart pan with a removable bottom, pressing dough against the side of the pan without stretching the dough; trim excess dough. Prick bottom of the crust with a fork. Line crust with an 18-inch piece of foil; fill to rim with dried beans. Bake on the lowest rack of a 400 F oven for 15 minutes. Remove foil and beans. Return to oven and bake 8-10 minutes more, until crust is golden. Set aside to cool. Combine rhubarb, sugar and orange peel in a 2-quart saucepan; cook, stirring occasionally, until rhubarb softens (8-10 minutes). Soften gelatin in water for 5 minutes. Stir into hot rhubarb mixture until gelatin is dissolved. Stir in orange liqueur. Refrigerate mixture for 30-45 minutes. Pour mixture into shell. Arrange sliced strawberries attractively on top of the rhubarb. Refrigerate 5 hours or more. To serve, remove rim from pan, leaving the tart on the bottom of the pan. Garnish with whipped cream and cut into wedges.