1\/2 (15-oz.) package refrigerated pie dough (such as Pillsbury)
\n2 C. sliced rhubarb
\n1\/2 C. sugar
\n2 T. cornstarch
\n2 tsp. water
\n3\/4 tsp. cinnamon, divided
\n3 C. sliced strawberries
\n1 T. sugar<\/p>\n
Preheat oven to 400 \u00ef\u00bf\u00bd. Press dough into bottom and up sides of a 10-inch removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400\u00ef\u00bf\u00bd for 5 minutes. Remove pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack. Combine rhubarb, 1\/2 C. sugar, cornstarch, water, and 1\/2 tsp. cinnamon in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until rhubarb is tender, stirring frequently. Remove from heat, and stir in strawberries. Spoon strawberry mixture into prepared crust. Combine 1\/4 tsp. cinnamon and 1 T. of sugar; sprinkle evenly over tart. Place tart on a baking sheet. Bake at 400\u00ef\u00bf\u00bd for 30 minutes or until filling is set. Cool on a wire rack.<\/p>\n
Yield: 8 servings
\nCalories: 203
\nFat: 7.2g
\nFiber: 2.1<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 (15-oz.) package refrigerated pie dough (such as Pillsbury) 2 C. sliced rhubarb 1\/2 C. sugar 2 T. cornstarch 2 tsp. water 3\/4 tsp. cinnamon, divided 3 C. sliced strawberries 1 T. sugar Preheat oven to 400 \u00ef\u00bf\u00bd. Press dough into bottom and up sides of a 10-inch removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400\u00ef\u00bf\u00bd for 5 minutes. Remove pie weights and foil. Bake…<\/p>\n