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.
Recommended: 32 Sweet and Tart Rhubarb Dessert Recipes
VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup old-fashioned oats, toasted
- 2/3 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon grated lemon peel
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 3 tablespoons 1% milk
- 1/2 teaspoon vanilla extract
- 3-1/2 cups sliced fresh strawberries, divided
- 2 cups sliced fresh or frozen rhubarb
- 1/4 cup sugar
- 1/2 teaspoon grated lemon peel
- 5 teaspoons cornstarch
- 1 tablespoon cold water
- 4 teaspoons currant jelly, melted
- Process oats in a blender or food processor until finely ground. Place in a bowl; add flour, sugar, lemon peel, baking powder and salt. Slowly add oil, stirring until the mixture resembles coarse crumbs. Combine the milk and vanilla; stir into flour mixture, a tablespoon at a time, until mixture forms a ball. Turn onto a floured surface; knead 7-8 times.
- Coat a 9-in. tart pan with cooking spray. Between sheets of waxed paper, roll out pastry to fit pan; place in the pan. Line pastry shell with a double thickness of heavy-duty foil. Bake at 350° for 12 minutes. Remove foil; bake 8-12 minutes longer or until lightly browned. Cool on a wire rack.
- For filling, combine 1 cup strawberries, rhubarb, sugar and lemon peel in a saucepan. Let stand for 30 minutes. Cook and stir over medium-low heat for 8-10 minutes or until rhubarb is tender but still retains shape. Combine cornstarch and water until smooth; stir into fruit mixture. bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a bowl; cover surface with plastic wrap. Refrigerate for 1-2 hours.
- Just before serving, spread filling in pastry shell. Arrange remaining strawberries on top. Brush with jelly. Yield: 12 servings.
Originally published as Strawberry Rhubarb Tart in Light & Tasty June/July 2001, p22