Strawberries, while not in season, are usually available at my local stores year round, but those rhubarb stalks come and go too quickly!
By now you have likely guessed that this week I’ve been baking with rhubarb. I used the Strawberry Tart recipe from Learning to Bake Allergen-Free, and made a strawberry-rhubarb filling for my tarts:
Of course, this is also a reminder that there is no reason to use the filling I suggest – make those tarts with whatever fruits you love! Pretty soon I’ll be making them with blueberries and raspberries from the CSA. There is absolutely nothing better than fresh fruit you pick yourself!
What fruit tarts will you be making this spring?