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1
In top of double boiler, bring sugar and water to boil over direct heat.
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2
Place over saucepan of gently boiling water.
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3
Add rhubarb; cover and poach, without stirring, just until tender and shape still holds, 15 to 20 minutes.
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4
Remove from heat and let cool, without stirring.
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5
CRUST: Meanwhile, in bowl, toss together graham crumbs, almonds and butter until moistened.
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6
Press onto bottom and up side of 9-inch (23 cm) round tart pan with removable bottom.
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7
Bake in centre of 350F (180C) oven until crust is firm to the touch, about 12 minutes.
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8
Let cool on rack.
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9
FILLING: In bowl, beat together cream cheese, whipping cream and sugar until spreadable, about 3 minutes.
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10
Spread in tart shell and halfway up side.
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11
Refrigerate for 30 minutes.
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12
Meanwhile, place strawberries in large bowl.
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13
With a slotted spoon, remove rhubarb and add to the strawberries.
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14
Set aside.
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15
In small saucepan, bring liquid from rhubarb to boil.
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16
Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into liquid and boil until thickened, about 1 minute.
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17
Let cool at room temperature for 15 minutes, stirring occasionally.
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18
Add to fruit; stir very gently to coat.
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19
Spoon over cheese filling.
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20
Refrigerate until set, about 2 hours.
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21
Canadian Living Magazine: June 2006.
