| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Fruits, Chocolate |
6 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
CRUST
FILLING
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
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 06, 98
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”