Ingredients Jump to Instructions ↓

  1. 1/2 cup old-fashioned oats, toasted

  2. 2/3 cup all-purpose flour

  3. 1 teaspoon grated lemon peel

  4. 3/4 teaspoon baking powder

  5. 1/4 teaspoon salt

  6. 2 tablespoons canola oil

  7. 3 tablespoons milk

  8. 1/2 teaspoon vanilla extract FILLING:

  9. 3-1/2 cups sliced fresh strawberries, divided

  10. 2 cups sliced fresh or frozen rhubarb

  11. 1/4 cup sugar

  12. 1/2 teaspoon grated lemon peel

  13. 5 teaspoons cornstarch

  14. 1 tablespoon cold water

  15. 4 teaspoons currant jelly, melted

Instructions Jump to Ingredients ↑

  1. Process oats in a food processor until finely ground. Place in a large bowl; add the flour, sugar, lemon peel, baking powder and salt. Slowly add oil, stirring until mixture resembles coarse crumbs. Combine milk and vanilla; stir into flour mixture, a tablespoon at a time, until mixture forms a ball. Turn onto a floured surface; knead 7-8 times. Place pastry between sheets of waxed paper; roll out to fit a 9-in. fluted tart pan with removable bottom. Grease the tart pan; gently press pastry into pan. Line pastry shell with a double thickness of heavy-duty foil. Bake at 350° for 12 minutes. Remove foil; bake 8-12 minutes longer or until lightly browned. Cool on a wire rack. For filling, combine 1 cup strawberries, rhubarb, sugar and lemon peel in a large saucepan. Let stand for 30 minutes. Cook and stir over medium-low heat for 8-10 minutes or until rhubarb is tender but retains shape. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a bowl; cover surface with waxed paper. Refrigerate for 1-2 hours. Just before serving, spread filling into crust. Arrange remaining strawberries on top. Brush with jelly. Yield: 12 servings.


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