Easy Strawberry Rhubarb Tart
Happy Wednesday, y’all! I am on a super Cool Whip kick and this strawberry rhubarb tart might just be the best dessert yet. This particular recipe creates the exact amount of jam needed, but I would totally double the recipe to give yourself some extra jammy goodness for toast!
Strawberry Rhubarb Tart
Ingredients
Strawberry Rhubarb Jam
- 1 lb strawberries quartered
- 2 cups rhubarb diced
- 3 tbsp lemon juice
- ½ cup sugar
Crust
- 3 cups nilla wafers crushed
- 3 tbsp butter melted
- ⅛ tsp salt
Pudding Filling
- 16 oz cool whip
- 1 pkg vanilla instant pudding
- ¼ cup milk
- 3 tbsp lemon juice
- pink food coloring
Instructions
- Make jam by combining strawberries, rhubarb, lemon juice, sugar and vanilla in sauce pan and cooking over medium heat until reduced to jam like consistency – be sure to stir frequently
- Preheat oven to 350°F
- Make crust by combining nilla wafers, butter and salt then pressing into greased tart dish – may need to add a little butter if crust isn't sticking together
- Bake tart crust for 10 minutes
- Combine cool whip, pudding, milk, lemon juice and cooled strawberry rhubarb jam
- Add pink food coloring if desired
- Pour into cooled shell and then refrigerate until set and ready to serve
