I have a small obsession with rhubarb. Whether it’s in a pie, tart or crumble I love it but that wasn’t always the case. For years I was leery of rhubarb for its similarities to celery, which I hate. I feared it would be stringy and flavorless; the bane of salads and soups alike. How wrong I was.
Rhubarb is intensely sour and when cooked breaks down in to the most luscious, soft texture. I love its tangy flavor that make you pucker. It livens up a dessert and cuts through cloying sweetness. Strawberries are the perfect companion to rhubarb for their mild sweetness without adding a ton of extra sugar.
Dessert isn’t the only place you can find rhubarb. I’ve seen recipes that use it as a substitute for lemons in savory dishes, even salsas and relishes. I’ve even seen it used in lemonade to add a pretty pink hue to the refreshing drink.
Give this herbaceous recipe a try instead of the usual strawberry rhubarb pie this spring. You won’t regret it.
If you’re not a fan or can’t find tarragon, try a bit of rosemary or mint instead. The herbs add an elegant aroma to this twist on the French classic.
As always, you can find the original to this recipe and more on my Scottsdale Living Pinterest page.
Strawberry Rhubarb Tarragon Tart Tatin
2 and 1/2 cups flour
1/2 teaspoon salt
1 teaspoons sugar
1 cup butter, cold and hard
1 teaspoon cider vinegar
5-8 tablespoons water, cold
Strawberry Rhubarb & Tarragon Filling
3 tablespoons butter
1/3 cup sugar
1 teaspoon water
12 large strawberries, halved with caps removed
1 and 1/3 generous cups rhubarb cut into 1-inch pieces (frozen works as well)
2 tablespoons sugar
1 teaspoon fresh tarragon, finely chopped
Begin by preparing the crust. In a large bowl combine all of the dry ingredients. Grate the butter on the largest hole setting of your grater over the bowl, mixing to coat the butter shards in the flour mixture every 10 seconds or so. Add the cider vinegar and 5 tablespoons of water and mix the dough. If it stays in a clump when you squeeze it in your hand, it has enough water, if it falls apart, add more water until it stays together. Shape the dough into a ball and roll it out into a 1/2 inch thick disc. Cover with plastic wrap and refrigerate.
Preheat the oven to 425 degrees Fahrenheit. To make the filling, heat the sugar, butter, and water in a roughly 8-inch skillet over medium heat for 8 minutes, or until the sugar has caramelized and the mixture is bubbling. Add the strawberries and rhubarb and sprinkle the remaining sugar over the top. Simmer for 20-30 minutes over medium-low heat. Remove from the stovetop and stir in 1 teaspoon of the tarragon, then sprinkle with the cinnamon. Place the crust over the skillet, quickly tucking it down into the pan around the edges of the filling. Cut three 1-inch slits in the top to allow heat to escape before placing it in the oven.
Bake for 20-25 minutes of until the top of the crust is golden. Remove from the oven and allow to cool for 20 minutes before attempting to flip the pan over onto the serving plate. Once flipped, gently remove the pan to display the filling inside. Sprinkle with the remaining tarragon and allow the tart tartin to continue to cool for 30 minutes before serving.