| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies | 9 | Servings | ||
INGREDIENTS
| 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) |
INSTRUCTIONS
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. Recipe by: Sunset Magazine (Feb. 1991) Posted to MC-Recipe Digest V1 #740 by C4 <c4@groupz.net> on Aug 13, 1997
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