May 10, 2010
Sherri Meyer, MG Registered Dietitian

For the 3rd year in a row my husband and I have joined a CSA (Community Supported Agriculture).  For those of you not familiar with the CSA concept, it is simply a way to connect the farmer directly to the consumer. Individuals or families purchase a “share” (aka a “membership” or a “subscription).  The share usually consists of a weekly “box” (bag or basket) of seasonal produce, but other farm products may be included. For instance, with our CSA, in addition to local produce, we get eggs and often get extras like honey, maple syrup, or apple cider.  

I love our CSA.  It exposes us to different fruits & vegetables that we may not normally choose.  For “picky” eaters this is a great way to explore unfamiliar foods.  It forces you to eat seasonally & to try recipes that may not be part of your library. This week I received kale, baby lettuce, spring onions, strawberries, rhubarb & eggs.  Most of the collection was straightforward & simple to prepare (sautéed kale, a fresh salad, roasted asparagus, onion soup) except for the rhubarb.  I admit rhubarb is not a regular part of my cooking repertoire.  So, this one required a little more thought.  Rhubarb is well known for its tartness.  In order to be palatable it needs a sweet paring &  strawberries are a great partner.  I prepared this sweet treat and it was enjoyed by all (except baby Oakley who is not quite ready to sink his teeth into rhubarb).
 
Strawberry-Rhubarb Tart

 
Yield: 8 servings (serving size: 1 wedge)

 

• 1/2 (15-ounce) refrigerated pie dough (homemade or pre-prepared based on your preference)
• 2 cups sliced rhubarb
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 teaspoons water
• 3/4 teaspoon cinnamon, divided
• 3 cups sliced strawberries
• 1 tablespoon sugar

 
Preheat oven to 400 °.
Press dough into bottom and up sides of a 10-inch removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 5 minutes. Remove pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack.
Combine rhubarb, 1/2 cup sugar, cornstarch, water, and 1/2 teaspoon cinnamon in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until rhubarb is tender, stirring frequently. Remove from heat, and stir in strawberries. Spoon strawberry mixture into prepared crust. Combine 1/4 teaspoon cinnamon and 1 tablespoon of sugar; sprinkle evenly over tart.
Place tart on a baking sheet. Bake at 400° for 30 minutes or until filling is set. Cool on a wire rack.

Source: Cooking Light, JUNE 2004

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