Raspberry Rhubarb Tart Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Flour | 1 1/4 Cup (16 tbs), sifted | |
| 1/2 cup firmly packed dark brown sugar | ||
| Vanilla | 1/4 Teaspoon | |
| Nuts | 1/2 Cup (16 tbs), finley chopped | |
| 2 cups frozen rhubarb, cut into 1/4 inch pieces | ||
| 1 (10 ounce) pouch raspberries | ||
| Sugar | 1 Cup (16 tbs) | |
| 1 egg, slightly beaten | ||
| Cornstarch | 2 Teaspoon | |
| Water | 2 Tablespoon | |
Directions
In medium-sized mixing bowl, place butter, flour, sugar and vanilla.
Blend ingredients together using medium speed of electric mixer.
When blended, stir in nuts.
Pat crust mixture onto bottom and up sides of a 10-inch, heat-resistant, non-metallic pie plate.
Heat, uncovered, on roast for 5 minutes.
Set aside to cool.
Place frozen rhubarb and raspberries, sugar and egg in a large, heat-resistant, non-metallic mixing bowl.
Stir to combine ingredients.
Heat, uncovered, on full power 8 minutes.
Stir occasionally.
Combine 2 teaspoons cornstarch and 2 tablespoons water in a small bowl.
Blend until smooth.
Add cornstarch mixture to raspberry-rhubarb mixture.
Mix well.
Heat, uncovered, on full power 2 minutes or until mixture becomes clear and thickened.
Pour fruit mixture into cooled pie shell.
Refrigerate 2 to 3 hours or until firm.
Garnish with whipped cream
Blend ingredients together using medium speed of electric mixer.
When blended, stir in nuts.
Pat crust mixture onto bottom and up sides of a 10-inch, heat-resistant, non-metallic pie plate.
Heat, uncovered, on roast for 5 minutes.
Set aside to cool.
Place frozen rhubarb and raspberries, sugar and egg in a large, heat-resistant, non-metallic mixing bowl.
Stir to combine ingredients.
Heat, uncovered, on full power 8 minutes.
Stir occasionally.
Combine 2 teaspoons cornstarch and 2 tablespoons water in a small bowl.
Blend until smooth.
Add cornstarch mixture to raspberry-rhubarb mixture.
Mix well.
Heat, uncovered, on full power 2 minutes or until mixture becomes clear and thickened.
Pour fruit mixture into cooled pie shell.
Refrigerate 2 to 3 hours or until firm.
Garnish with whipped cream
Chef
