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May 2007 Issue
Rhubarb Tart
by Ronda L. Halpin
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Rhubarb is among the first plants in my garden to poke through the earth and welcome spring. And what a pleasant welcome too. I enjoy using it in both sweet and savory dishes, although there is little as wonderful as a tangy, sweet rhubarb tart.

This month, I'm offering a recipe that's equally delicious and easy to put together. Using a refrigerated pie crust means you don't have to mix one from scratch and you can put it together in minutes. Then, after it's cooled, you have a delightful dessert tempting you and reminding you that it's time for spring.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Rhubarb Tart

  • 1/4 c. flour
  • 6 c. sliced rhubarb
  • 3/4 c. sugar
  • 1/2 package refrigerated pie dough (such as Pillsbury)
  • Whipped topping, optional
Combine the flour, rhubarb and sugar in a large bowl; toss well. Let the mixture stand for 20 minutes, stirring often.

Meanwhile, preheat the oven to 350 degrees and roll the dough into an 11-inch circle. Press the dough into the bottom and along the sides of a 10-inch tart pan. Place the pan in the freezer for about 10 minutes.

Spoon the rhubarb mixture into the crust and bake in the preheated oven for 55 minutes or until bubbly. Cool completely and cut into 8 wedges. Serve with whipped topping, if desired.

  • Yields: 8 servings
  • Preparation Time: 1 hour and 30 minutes

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