Strawberry Rhubarb Tart with Chocolate crust

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Title: Strawberry Rhubarb Tart with Chocolate crust
Categories: Desserts, Fruits, Chocolate
Yield: 6 Servings

-----------------------------------CRUST-----------------------------------
1 c Butter 2 T Cocoa powder
1/2 c Icing sugar 1 t Vanilla
2 c To 2 1/4 cups flour 1/2 t Salt

----------------------------------FILLING----------------------------------
1 lb Rhubarb, diced small 2 T Flour
1 c Sugar 1 pt Strawberries, cleaned,
2 t Orange zest -hulled, quartered
1/2 t Ground ginger

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.

From: Caprial's Seasonal Cookbook by Caprial Pence, Alaska Northwest Books
Typed & tested by: Bob White

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