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Author Notes: This tart was created because of an abundance of red currants in my friend's back yard. The rhubarb and currants work together to make a tart (pun NOT intended) filling. Be aware: this tart is very juicy, so serve with a spoon and a scoop of vanilla ice cream on top! —beijinggirl
- your favorite pre-baked tart crust
- 8 ounces rhubarb (cut into 1/2 inch pieces)
- 14 ounces red currants
- 5 tablespoons flour
- Combine last four ingredients and fill tart crust. Bake at 350?F for 30 min.
No Laffy Matter
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Independence Day, the no-recipe way.
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Just for the halibut.
Savor the season.