Rhubarb-strawberry tart with orange shortbread crust

9 Servings

Ingredients

Quantity Ingredient
4 cups Strawberries
3 cups Rhubarb; (1/2-in. pieces)
⅔ cup Sugar
1 teaspoon Grated orange peel
¼ cup Cornstarch
2 tablespoons Orange-flavor liqueur (optional)
Orange shortbread crust (recipe follows)

Directions

Rinse and hull strawberries. Drain until dry on absorbent towels; cut berries in half. Set aside 1 cup of berries for garnish. In a 2- to 3-quart pan over medium heat, combine remaining strawberries, rhubarb, sugar, and peel. Cover and stir occasionally until rhubarb is soft when pierced, about 5 minutes. Blend 2 tablespoons water with cornstarch; stir into rhubarb mixture, then stir over high heat until mixture reaches a rolling boil.

Mix liqueur with rhubarb mixture, then spread into baked tart shell. Chill until filling is cool and set, at least 1 hour; if made ahead, cover and chill up until next day. Top with reserved strawberries. Cut into wedges.

Serves 8 or 9. - Ellen Nishimura, Fair Oaks, Cal if.

Per serving: 281 cal.; 3⅒ g protein; 11 g fat; 43 g Carbo.; 108 mg sodium; 51 mg chol.

Orange shortbread crust. In a food processor or with your fingers, whirl or rub together 1⅓ cups all-purpose flour; 3 tablespoons sugar; ½ cup (¼ lb.) butter or margarine, cut up; and 1 ½ teaspoons grated orange peel. Add 1 large egg yolk; process or stir with a fork until dough holds together. Press evenly over bottom and up sides of an 11-inch tart pan with removable bottom. Bake in a 325 oven until golden, 25 to 30 minutes; cool.

Recipe by: Sunset Magazine (Feb. 1991) Posted to MC-Recipe Digest V1 #740 by C4 <c4@...> on Aug 13, 1997

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