Raspberry Rhubarb Tart
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sifted flour||1 1⁄4 Cup (20 tbs), sifted|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Finely chopped nuts||1⁄2 Cup (8 tbs)|
|Rhubarb||2 Cup (32 tbs), cut into 1/4 inch pieces|
|Raspberries||10 Ounce (1 Pack)|
|Sugar||1 Cup (16 tbs)|
|Egg||1 , slightly beaten|
In medium-sized mixing bowl, place butter, flour, sugar and vanilla.
Blend ingredients together using medium speed of electric mixer.
When blended, stir in nuts.
Pat crust mixture onto bottom and up sides of a 10-inch, heat-resistant, non-metallic pie plate.
Heat, uncovered, on roast for 5 minutes.
Set aside to cool.
Place frozen rhubarb and raspberries, sugar and egg in a large, heat-resistant, non-metallic mixing bowl.
Stir to combine ingredients.
Heat, uncovered, on full power 8 minutes.
Combine 2 teaspoons cornstarch and 2 tablespoons water in a small bowl.
Blend until smooth.
Add cornstarch mixture to raspberry-rhubarb mixture.
Heat, uncovered, on full power 2 minutes or until mixture becomes clear and thickened.
Pour fruit mixture into cooled pie shell.
Refrigerate 2 to 3 hours or until firm.
Garnish with whipped cream