Rhubarb. It’s that time of year when this broad leafed, red stalked plant can be found everywhere. Vibrant. Tart. The perfect accomplice for sweet, succulent, ruby red strawberries.

I decided to kick off the “rhubarb season” with a delicious tart which I bestowed on my book club gals.  I moved to Sacramento nearly 7 years ago and this group of witty, brilliant, and charismatic women were some of the first friendships I forged. It seems like only yesterday. Now I’m packing my house up and on the verge of moving back to beloved Montana. My, how time flies. I will miss each of these beautiful women tremendously.

In short, this tart is terrific. Perfect …..in the morning with a cup of tea; in the afternoon with a cool glass of sparkling water; in the evening after a long day in the garden.

I used the same crust as the one used for my lemon tartlets. Have fun with this little treat. I decorated mine with edible flowers from my herb garden.

To a summer filled with good books and delicious tarts.

For the Filling // Makes a 4-inch X 14-inch tart

4-5 stalks of rhubarb
1/4 c sugar
1 tsp vanilla
1 tbs tapioca flour
2 tbs unsalted butter

1 tbs apricot jam
1 tbs hot water

Wash rhubarb stalks and trim ends. Cut into 1/2-inch cubes. Over medium heat, stir rhubarb, sugar and vanilla. Cook for 1o minutes and then add flour and butter. Stir and simmer until thickened to a jam like consistency. Pour into baked tart shell. Slice washed strawberries and arrange on tart. Mix the jam and hot water and brush over the top of strawberries. Sprinkle with demerara sugar and top with a couple edible flowers.