Strawberry Rhubarb Tart
|Diced rhubarb||6 Cup (96 tbs)|
|Packed brown sugar||1 1⁄4 Cup (20 tbs)|
|Port wine/Red wine||2 Tablespoon|
|Red currant jelly||1⁄2 Cup (8 tbs)|
|Baked pie shell||1 (10 Inch Baked Pie Shell)|
|Sliced strawberries||4 Cup (64 tbs)|
In large heavy saucepan, combine rhubarb, brown sugar and port.
Cook over low heat, covered, 10 minutes, stirring occasionally, until sugar has melted.
Increase heat to medium; cook, uncovered, 10 minutes, stirring often, until mixture is almost a puree but some pieces of rhubarb remain.
In small saucepan, combine redcurrant jelly and water; heat over low heat, stirring occasionally, 1 to 2 minutes or until liquid.
Spoon rhubarb mixture into baked pie shell; smooth top.
Arrange sliced strawberries on top of rhubarb mixture to cover completely.
Brush evenly with redcurrant jelly mixture. Garnish with cream, if desired.
Let stand at room temperature up to 2 hours.