Rhubarb and strawberry make a classic duo, like cookies and cream and pie à la mode. Not too sweet, not too mushy…
just the way you want to enjoy simple food – with great taste!
Filling:
Combine the diluted rice flour and Stevia syrup in a small bowl and set aside. Combine the rhubarb, strawberries, and lemon juice in a saucepan. Cook over medium-high heat, occasionally stirring, for about 5 minutes. Stir in the rice flour mixture and bring to a rolling boil. Reduce the heat to medium-low and stir until a pudding-like consistency is obtained. Remove from heat and set aside to cool.
Spray the bottom and sides of a tart or pie-baking pan with non-stick cooking spray. Remove the dough from the refrigerator, unwrap, and place on a lightly floured sheet of parchment paper. Cover with another sheet of parchment paper. With a rolling pin, flatten the disk by rolling from the center to the sides. Remove the flattened dough from the parchment paper, lightly sprinkle with flour, and lay over a pan. Place in the freezer for 30 minutes.
Preheat your oven to 375 degrees F. Remove the tart pan from the freezer. Cover with aluminum foil and place the pan on a baking sheet over the center rack of your preheated oven. Bake for about 30 minutes. Remove the foil. Fill the tart with the rhubarb-strawberry mixture and bake for 5-7 minutes more.
Serve with ice cream if desired.
