Since Tuesday's posts collapsed into Wednesdays, I haven't put many recipes on the web. But as I'm in the kitchen most of today with my mom cooking, I thought I'd post an easy recipe we made yesterday for dessert with some fresh rhubarb my sister sent out from her Indiana garden (different sister, different garden).
Strawberry Rhubarb Tart
1 Tart Shell (recipe follows)
1 1/2 lb rhubarb (3 cups) cut into 1/2 inch pieces
1/4 t ground cinnamon
1 3 oz package strawberry gelatin
sugar
1/2 pint strawberries
Whipped cream, vanilla ice cream (optional)
In 3 qt saucepan, heat rhubarb, cinnamon and 2 T water until boiling. Simmer for 10 minutes, stirring occasionally. Stir in gelatin until dissolved. Stir in sugar to taste. (I used 2 tablespoons). Set aside for 30 minutes while making tart. Once tart is cool, pour into pan and refrigerate. Garnish with fresh strawberries and/or whipped cream. I didn't have any whipped cream, so used a little vanilla ice cream and that was equally yummy.
Serves 8.
Tart shell:
1 c flour
1 t confectioner's sugar
1/4 t salt
1/3 c butter
2-3 T iced water.
Mix flour, sugar and salt together, then cut in 1/3 c butter until crust resembles coarse crumbs.
Add 2 to 3 T of iced water, one T at a time, until pastry just holds together.
Roll out on floured surface and place in 10 inch tart pan.
Prick pastry with fork.
Bake at 425 for 10 minutes or until lightly browned.
Cool.
(If this looks too complicated, use frozen pie pastry or other premade pie crust)
My best guess is that this recipe comes courtesy of a very old Good Housekeeping magazine...
Strawberry Rhubarb Tart
1 Tart Shell (recipe follows)
1 1/2 lb rhubarb (3 cups) cut into 1/2 inch pieces
1/4 t ground cinnamon
1 3 oz package strawberry gelatin
sugar
1/2 pint strawberries
Whipped cream, vanilla ice cream (optional)
In 3 qt saucepan, heat rhubarb, cinnamon and 2 T water until boiling. Simmer for 10 minutes, stirring occasionally. Stir in gelatin until dissolved. Stir in sugar to taste. (I used 2 tablespoons). Set aside for 30 minutes while making tart. Once tart is cool, pour into pan and refrigerate. Garnish with fresh strawberries and/or whipped cream. I didn't have any whipped cream, so used a little vanilla ice cream and that was equally yummy.
Serves 8.
Tart shell:
1 c flour
1 t confectioner's sugar
1/4 t salt
1/3 c butter
2-3 T iced water.
Mix flour, sugar and salt together, then cut in 1/3 c butter until crust resembles coarse crumbs.
Add 2 to 3 T of iced water, one T at a time, until pastry just holds together.
Roll out on floured surface and place in 10 inch tart pan.
Prick pastry with fork.
Bake at 425 for 10 minutes or until lightly browned.
Cool.
(If this looks too complicated, use frozen pie pastry or other premade pie crust)
My best guess is that this recipe comes courtesy of a very old Good Housekeeping magazine...
