Rhubarb and Pineapple Tart

This unusual dessert is just fine if served plain, but adding whipped cream or vanilla ice cream elevates it to another dimension.

Serves: 6Hands-on: 10 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 3 cups chopped fresh or frozen rhubarb
  • 2 cups canned crushed pineapple, well drained
  • 1 cup sugar
  • 2 Tbsp. cornstarch
  • 1 sheet frozen puff pastry, thawed


  • Preheat oven to 350°F.
  • Combine the rhubarb, pineapple, sugar, and cornstarch in a large mixing bowl, mixing well.
  • On a lightly floured surface, roll out the sheet of puff pastry just enough to fit into a deep 1 1⁄2-quart baking dish. Press it into the dish and fill it with the fruit mixture. Fold the corners in toward the center.
  • Bake the tart for about 40 minutes or until the crust has puffed and turned brown. Serve it hot or still warm.