Can you feel those Solstice energies swirling on the breeze? Summer is in the air and we cannot wait another week to start indulging in the season’s bounty. It’s time to make Strawberry Rhubarb Tarts!
There are few delicacies that encapsulate the sweetness of summer quite like strawberries – so why not whip up a batch of tarts and fill your soul with the magic of the season.
Strawberry Magical Meaning
Why are strawberries so significant and how can we use them to add to our magical and spiritual practice?
- A symbol for the sweetness of life.
- Strawberries are among the first fruits to ripen in spring, therefore they became a sign of the coming warm season.
- Symbolizes a new start and rebirth.
- In ancient times, the strawberry was a symbol of temptation.
- The Strawberry can be a sign that now is the right time for you to change, embrace new goals, and allow yourself to ripen to the possibilities.
- Use strawberries or strawberry leaves in your spells for a fresh start or to add a little sweetness with a tart punch!
- A reminder to not lose hope or faith, as sunshine is coming. It’s just hiding under those leaves over there. Open your eyes to see the possibilities.
- The bright freshness of this red berry reminds us to fill our lives with joy and to appreciate every last bite of life!
- Great in Love Spells – especially with chocolate.
- Spread the love and sweetness by adding magic to your cooking.
Strawberry Rhubarb Tarts
- 3 tablespoons quick-cooking tapioca
- 4 cups sliced fresh strawberries
- 2 cups sliced fresh rhubarb
- 3/4 cup sugar
- 1 tsp grated orange zest
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- Double-crust pie pastry
- Use a spice grinder to turn the tapioca into a fine powder
- Combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, and tapioca in a pot; then bring the mixture to a boil.
- Reduce heat; cover and let simmer until strawberries are tender, stirring occasionally for 15-20 minutes.
- Transfer to a large bowl; cover and refrigerate overnight.
Directions Part 2:
- Preheat the oven to 425°.
- Roll half of the dough out on a lightly floured surface into an 18-in. circle.
- Using a 4in. biscuit cutter (or a glass), cut out 12 circles – rerolling scraps as necessary.
- Press the dough into the bottom and up the sides of ungreased muffin cups.
- Repeat with remaining dough, cutting an additional 6 circles.
- Spoon strawberry mixture into muffin cups.
- Bake until the filling is bubbly and the crust turns a light golden brown – 12-15 minutes.
- Let cool in the pan for 5 minutes before transferring pies to wire racks to cool.