Strawberry-Rhubarb Tart

(Next time I would add more rhubarb and less strawberries. I like more of the tartness.)

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
2 cups sliced rhubarb
1/2 cup sugar
2 tablespoons cornstarch
2 teaspoons water
3/4 teaspoon cinnamon, divided
3 cups sliced strawberries
1 tablespoon sugar

Preheat oven to 400 °.
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° for 5 minutes. Remove pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack.
Combine rhubarb, 1/2 cup sugar, cornstarch, water, and 1/2 teaspoon 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 teaspoon cinnamon and 1 tablespoon of sugar; sprinkle evenly over tart.
Place tart on a baking sheet. Bake at 400° for 30 minutes or until filling is set. Cool on a wire rack.
Yield: 8 servings (serving size: 1 wedge)

NUTRITION PER SERVING
CALORIES 203(32% from fat); FAT 7.2g (sat 3g,mono 1.7g,poly 1.9g); PROTEIN 1.6g; CHOLESTEROL 5mg; CALCIUM 36mg; SODIUM 101mg; FIBER 2.1g; IRON 0.4mg; CARBOHYDRATE 34g
Karen Levin
Cooking Light, JUNE 2004