INGREDIENTS

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

A Message from our Provider:

“To ignore God is the height of selfishness”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 93
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.1mg
Potassium: 104.9mg
Carbohydrates: 23.3g
Fiber: 1.4g
Sugar: 18.1g
Protein: <1g