Strawberries and rhubarb make tasty companions in a chocolate crust made quickly in the food processor. Delicious!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- Crust:
- 1 cup butter
- 1/2 cup icing sugar (confectioner's sugar)
- 2 to 2-1/4 cups flour
- 2 Tablespoon cocoa powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- .
- Filling:
- 1 pound rhubarb, diced small
- 1 cup sugar
- 2 teaspoon orange zest
- 1/2 teaspoon ground ginger
- 2 Tablespoon flour
- 1 pint strawberries, cleaned, hulled, quartered
Preparation:
In a food processor, combine butter and sugar and process until softened. Add flour, cocoa, vanilla, and salt. 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 rhubarb, sugar, orange zest, ginger, flour, and strawberries in a bowl and toss well. Spread into prepared crust and bake for 45 minutes at 350 degrees F. (180 C) or until rhubarb is very tender and filling is bubbly.
Yield: 6 servings
Recipe Source: Caprial's Seasonal Kitchen: An Innovative Chef's Menus and Recipes for Easy Home Cooking by Caprial Pence (Alaska Northwest Books)
Reprinted with permission.
Combine rhubarb, sugar, orange zest, ginger, flour, and strawberries in a bowl and toss well. Spread into prepared crust and bake for 45 minutes at 350 degrees F. (180 C) or until rhubarb is very tender and filling is bubbly.
Yield: 6 servings
Recipe Source: Caprial's Seasonal Kitchen: An Innovative Chef's Menus and Recipes for Easy Home Cooking by Caprial Pence (Alaska Northwest Books)
Reprinted with permission.
