-CRUST-
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
FILLING
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
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.
Yields
6 Servings