Rhubarb & Raspberry Tart

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Rhubarb & Raspberry Tart

desserts, fruits, canadian

2 cup rhubarb
1 cup raspberries
3/4 cup granulated sugar
3 eggs
1 egg yolk
1/2 cup whipping cream
1/3 teaspoon vanilla
1 pie dough for 10-in.shell

Raspberries and rhubarb in one tart means that one of the fruits must be frozen if locally produced products are to be used. Happily, this dish works well with either fresh or frozen berries or rhubarb. The reds and pinks are beautiful together and the flavours blend wonderfully. 1. Roll out pie dough into 10-inch tart or pie pan. 2. Cut rhubarb into 1/4 inch pieces, distribute evenly in tart shell, then sprinkle with raspberries. 3. Combine sugar, eggs and egg yolk in a mixing bowl; whisk ingredients together. 4. Add cream and vanilla and mix. 5. Pour egg mixture over fruit and bake in preheated 400F(200C) oven for 20 to 25 minutes, or until tart batter is quite firm.