The best delicious Ricotta Strawberry Rhubarb Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ricotta Strawberry Rhubarb Tart recipe today!
Hello my friends, this Ricotta Strawberry Rhubarb Tart recipe will not disappoint, I promise! Made with simple ingredients, our Ricotta Strawberry Rhubarb Tart is amazingly delicious, and addictive, everyone will be asking for more Ricotta Strawberry Rhubarb Tart.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ricotta Strawberry Rhubarb Tart.
Ready to make this Ricotta Strawberry Rhubarb Tart Recipe? Let’s do it!
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2 c Cold cereal flakes; any kind
1/2 c Frozen berry-flavored juice
-concentrate
3 tb Vegetarian gelatin; (see
-Glossary)
2 tb Cold water
16 oz Strawberries; (2 small
-baskets),
; stemmed and rinsed
1/2 lb Rhubarb; tough strings
; removed cut in
; 1/4-inch slices
2 tb Sugar
4 oz Nonfat cream cheese; at room
-temperature
3/4 c Lowfat ricotta
1 ts Vanilla extract
Cooking spray
1. In a food processor or blender, process cereal to fine crumbs. Add 1-1/2
tablespoons of the juice concentrate and pulse to mix well. Lightly spray
fingers with cooking spray and press crumbs in an even layer on the sides
and bottom of a 9-inch pie pan. Set aside. 2. In a small bowl, stir gelatin
into water. Set aside. Chop 8 of the smallest strawberries and set aside,
along with 3 whole berries for garnish. 3. In a medium saucepan, combine
remaining strawberries, rhubarb, remaining juice concentrate, and sugar.
Cover and cook over medium-high heat for 6 minutes, until fruit is soft.
Stir in softened gelatin. Cook and stir until gelatin is dissolved, about 2
minutes. 4. With a slotted spoon, transfer cooked fruit to the food
processor or blender. Puree until smooth, 15 to 30 seconds. Add juice from
the saucepan and pulse to mix. Remove 1/3 cup of the mixture and set aside.
5. To remaining fruit puree in processor, add cream cheese, ricotta, and
vanilla.! Process until smooth, about 30 seconds. Add chopped strawberries
and process just to mix, 1 or 2 seconds. Poor into prepared crust,
smoothing top with a spatula. 6. Drizzle reserved strawberry puree over
tart in a spiral pattern. Using a small knife, drag the tip outward from
the center of the tart 7 or 8 times, to make a spoke design. Refrigerate
until firm, at least 3 hours, or overnight. Halve reserved strawberries to
garnish each serving.
MC_Busted by Karen C. Greenlee
Yields
6 servings
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