Crisp and toasty on top, luscious and sweet-tart underneath, these are a great no-fuss dessert for a casual dinner party.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Excellent! I used 1 lb. of rhubarb and 1 lb of strawberries. I baked it in a 10" Corningware tart pan. Served with pour cream. It was perfect!
Great recipe for a dinner party. You can make them before people arrive and pop them in the oven just before you sit down to dinner. I would serve with vanilla ice cream.
In a word...fabulous!!
Easy to make with a sweet and bright taste. Great with a dollop of fresh whipped cream. Definitely use foil on the sheet pan as the liquid bubbled over and onto pan. Served this with a port wine and it was yummy!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?