Strawberry Rhubarb Tarts

Strawberry Rhubarb Tarts.

Happy Valentine’s Week!

I know that V-Day isn’t until Saturday, but I feel like we can all indulge in pink desserts and heart-shaped candies this week in the name of love.

Last year I made Mimosa Cupcakes for February 14th, thinking they would bake into a festive pink in the oven (they didn’t – they were blue on the inside – but delicious nonetheless!). This year, I wanted to make sure my dessert was as red/pink as possible and I think these tarts, filled with vibrant red strawberries and pink rhubarb, fit the bill perfectly.

Strawberry Rhubarb Tarts.

My husband loves pie. He doesn’t have much of a sweet tooth, but he LOVES pie. It’s actually a bit tragic, because although I am very confident with my baking and cooking skills, I make really terrible pie crust…hence my use of store-bought tart shells in this recipe today. It’s also a great time-saver!

For the filling, I went with my tried-and-true strawberry rhubarb compote that I’ve used on everything from pancakes to oat bars. I still have a freezer full of rhubarb from my garden from this past summer, and my Better Half is a huge fan of anything containing rhubarb. Pie: check. Rhubarb: check. Happy husband? Yep.

Strawberry Rhubarb Tarts.

These tarts are insanely easy to whip together, and are perfect for a non-fussy finish to any homemade Valentine’s dinner. I do recommend serving them chilled, so I’d suggest preparing them early in the day so they have time to cool in the fridge.

I’ve chosen to serve them with a dollop of custard, but they’d be equally delicious with a spoonful of whipped cream, a scoop of ice cream, or even just on their own. Vanilla pudding would work in place of custard as well.

Strawberry Rhubarb Tarts.


Strawberry Rhubarb Tarts
Prep time
Cook time
Total time
Serves: 12
For the filling:
  • 2 cups rhubarb, chopped (fresh or frozen)
  • 1 tablespoon water
  • ¼ cup white sugar
  • 1 cup strawberries, quartered (fresh or frozen)
  • ½ teaspoon vanilla
For serving:
  • 12 mini tart shells
  • 2 cups custard, vanilla pudding, or other topping (optional)
  1. Bake tart shells according to package directions. Cool completely.
  2. To make the filling, combine rhubarb, water and sugar in a saucepan over medium heat. Bring to a simmer and cook, stirring often, until the rhubarb begins to break down, about 6-8 minutes. Stir in strawberries and vanilla and cook for 5 more minutes, until the strawberries have softened. Transfer mixture to a bowl and refrigerate to cool (at least to room temperature; preferably all the way).
  3. Fill cooled tart shells with strawberry-rhubarb mixture. Serve chilled, topped with custard, vanilla pudding, ice cream or whipped cream (as desired).


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