Title: Strawberry Rhubarb Tart with Chocolate Crust
Categories: Dessert Fruit 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

From: Robert White Date: 08-26-98 (08:31) The Once And Future Legend (1) Cooking

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