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The refreshing flavor of springtime fills every forkful of this tantalizing tart from Kristy Martin of Circle Pine, Minnesota. Oats give the from-scratch crust an old-fashioned taste.
This recipe is:
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Strawberry Rhubarb Tart in
Light & Tasty
June/July 2001, p22
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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