4 c Strawberries
3 c Rhubarb; (1/2-in. pieces)
2/3 c Sugar
1 ts Grated orange peel
1/4 c Cornstarch
2 tb Orange-flavor liqueur
-(optional)
Orange shortbread crust
-(recipe follows)
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.; 3.1 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 1 1/3 cups all-purpose flour; 3 tablespoons sugar; 1/2 cup
(1/4 lb.) butter or margarine, cut up; and 1 1/2 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.
Yields
9 Servings