Strawberry Rhubarb Tart with Chocolate Crust

Categories: Desserts, Fruits, Chocolate
Yield: 6 Servings

-----------------------------------CRUST-----------------------------------
1 c Butter
1/2 c Icing sugar
2 c To 2 1/4 cups flour
2 tb Cocoa powder
1 ts Vanilla
1/2 ts Salt

----------------------------------FILLING----------------------------------
1 lb Rhubarb, diced small
1 c Sugar
2 ts Orange zest
1/2 ts Ground ginger
2 tb Flour
1 pt Strawberries, cleaned,
-hulled, quartered

In a food processor, combine butter and sugar and process until softened.
Add flour, cocoa, vanilla and salt and process until mixture forms a ball.
Refrigerate dough 1 hour if too soft, then press into an ungreased flan pan
with a removable bottom. Refrigerate.

Combine filling ingredients in a bowl and toss well. Spread into prepared
crust and bake for 45 minutes at 350 F. (180 C) or until rhubarb is very
tender and filling is bubbly.

From: Caprial's Seasonal Cookbook by Caprial Pence, Alaska Northwest Books
Typed & tested by: Bob White

Posted to MM-Recipes Digest by "Rfm" on Sep 06, 98

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