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
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.
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.
(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...