| 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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