Two volunteers collected from two more fruit donors this week. Sounds like they harvested another 5 pounds to share between themselves and the tenants of Fred Tipping Place.
Aleta, one of those volunteers says:
“I made a great (and yummy) Rhubarb Tart with some of the rhubarb we collected last week,and then I chopped & froze about 8 more cups for future use.
Here’s the Recipe for the Tart. I swear by Canadian Living Recipes!!”
Rustic Rhubarb Tart
By The Canadian Living Test Kitchen
This recipe makes 12 servings (This recipe can be changed to serve less by going to the website recipe @ http://www.canadianliving.com/food/rustic_rhubarb_tart.php
6 cups (1.5 L) chopped rhubarb
1 cup (250 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
1/4 tsp (1 mL) nutmeg
1/4 cup (50 mL) coarsely chopped pecans
1 tbsp (15 mL) milk
3 cups (750 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1/4 tsp (1 mL) salt
1-1/2 cup (375 mL) cold butter
2/3 cup (150 mL) cold water
Pastry: In bowl, combine flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs. Add water; stir with fork just until moistened. Transfer to work surface and press pastry together; knead lightly 5 or 6 times just until dough forms ball. Flatten slightly into disc; wrap and refrigerate for 30 minutes. On lightly floured surface, roll out pastry into 16-inch (40 cm.) circle, leaving edges rough. Transfer to 12-inch (30 cm) pizza pan, letting pastry hang over edge.
In bowl, toss together rhubarb, sugar, flour and nutmeg. Arrange over pastry; sprinkle with pecans. Fold pastry overhang over filling. Brush pastry with milk. Bake in 425°F (220°C) oven for 10 minutes. Reduce heat to 375°F (190°C); bake for 35 to 40 minutes longer or until rhubarb is tender and pastry golden. Let cool on rack; dust with icing sugar.
Have a great day!