NYT Cooking: This gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season. It's an ideal vehicle for the ripest strawberries at the height of the season.
Strawberry Rhubarb Pie 4 cups rhubarb, chopped 2 cups strawberries, sliced 1 cups granulated sugar cup cornstarch 1 tablespoon lemon juice teaspoon cinnamon pastry for a double-crust pie 1 egg, beaten for glaze sugar (optional)
Add liqueur to this jam for flavor that's reminiscent of an old-fashioned cordial. If you prefer, substitute 2 tablespoons black currant syrup plus 1 tablespoon fresh lemon juice for the liqueur. Keep this refrigerated for up to one month.