INGREDIENTS:
1/2 cup granulated sugar
2 tbsp water
2 cups chopped fresh rhubarb
3 cups halved strawberries
4 tsp cornstarch
CRUST:
1 cup graham wafer crumbs
1/2 cup finely chopped almonds
1/3 cup butter, melted
FILLING:
4 oz cream cheese, softened
2 tbsp whipping cream
1 tbsp granulated sugar
DIRECTIONS:
In the top of a double boiler, bring sugar and water to a boil over direct heat. Fill the bottom of the double boiler halfway with water and bring to a gentle boil. Place top boiler on bottom boiler and add rhubarb. Cover and poach, without stirring, for 15 to 20 mintues until tender and the shape still holds. Remove from heat and let cool, without stirring.
Meanwhile, in a bowl, toss together graham crumbs, almonds and butter until moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23 cm) round tart pan with a removable bottom. Bake on the centre rack of an oven at 350°F for about 12 minutes until crust is firm to the touch. Let cool on rack.
In a bowl, beat cream cheese, whipping cream and sugar for about 3 minutes until spreadable. Spread in the tart shell and halfway up sides. Refrigerate for 30 minutes.
Meanwhile, place strawberries in a large bowl. With a slotted spoon, add rhubarb and set aside.
In a small saucepan, bring remaining liquid from rhubarb to a boil. Whisk cornstarch with 1 tbsp of cold water; whisk into liquid and boil for about 1 minute until thickened. Let the mixture cool at room temperature for 15 minutes, stirring occasionally.
Add filling to fruit; stir very gently to coat. Spoon filling into crust. Refrigerate for about 2 hours until set.
