Rhubarb & Strawberry Tart

Rhubarb & Strawberry Tart

Tiptree Recipes
Tiptree Recipes

Makes 4 individual desserts.

Recipe by Sally Carpenter for Wilkin & Sons.


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Ingredients and Method


  • 4 Ready made individual pastry tart cases
  • 4 Sticks of thick red rhubarb
  • 3 tbsp White sugar
  • 5 tsp Tiptree Strawberry Conserve
  • Clotted Cream to serve (We use Rodda's Cornish Clotted Cream)


  1. Put sugar in saucepan with cold water, slowly bring to the boil
  2. Cut rhubarb into small sticks that will fit into each tart (staggered lengths)
  3. Put the rhubarb into the sugar syrup and simmer gently for about 3 or 4 minutes until just cooked (too soft and it won't hold its shape)
  4. Put the rhubarb onto kitchen paper to drain
  5. Spread 1 teaspoon of jam on each tart
  6. Lay rhubarb into the tarts
  7. Either brush with softened jam or boil syrup to reduce so that it has a coating consistency - allow to cool a little then brush onto rhubarb to give a glaze
  8. Decorate or serve with clotted cream and any remaining rhubarb
Products you will need
  1. Strawberry Conserve 340g
    Strawberry Conserve 340g
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