Ingredients:
1 prepared pie crusts
2 tablespoons flour
1/3 cup sugar
1 tablespoon grated orange zest
2 cups rhubarb, chopped
3 cups raspberries
red currant jelly
powdered sugar
Directions:
Press the pie crust into a tart pan.
In a bowl, toss the remaining ingredients together.
The flour will help thicken it a bit, while the sugar will add some sweetness and help draw the juices out.
Next pour the mixture in your pie crust and bake for about an hour at 450 degrees.
Once the tart has cooled, paint on some warmed red currant jelly and sift some powdered sugar over the top.
Servings: 8-12
Time preparation: 5 min.
Time total: 65 min.