PREPARATION

Clean, wash and cut your rhubarb and strawberries. Toss in the lemon juice, lemon zest, sourwood honey and salt. Melt the butter over medium heat in a large sauce pan. When it foams, add the fruit mixture and cook until the fruit has broken down, about 10-12 minutes. Using a wand blender, purée the fruit. Soak the gelatin sheets in cold water until softened. Whisk into the hot fruit until very smooth. Pour into your tart case but don’t set into refrigerator immediately.

Whip the cream and when the cream is stiff, decorate it with the whipped cream, strawberries and possibly sprinkle with chocolate chocolate rice.

I had some marinated strawberries over from the April ® tart → so I used those.