Strawberry-Lemonade Rhubarb Tartelettes

There was a spider on my ceiling, and it was freaking me out, because it was huge. So I whacked if off, using a fly swatter. Now I don't know where it is, and that's making me freak out even more. I'm afraid to go to sleep, because it might crawl in my hair...or bite my legs. So I'm wide awake and lonely. At least I have episodes of Roseanne to watch.
I don't care what you say. Roseanne is fabulous; it makes me chuckle. Jackie cracks me up...she's so promiscuous-not that that's funny, but it kind of is. I also like to watch how Roseanne evolves in looks, through the seasons. I think this show was before its time.

Here's a spooky picture of the spider. I hope this makes you scared.

It's officially the time of year when bugs ruin your life.

As long as I'm still awake, I might as well post a recipe. I'm simply smitten by rhubarb. I always thought I didn't like it, but I really do. I just love, love, love it. Maybe I got my hands on a really good batch?
I bought some from the grocery store and decided to make some strawberry-rhubarb tartelettes. These were really delicious, and so cute. It's tart shells filled with a sweet rhubarb and lemon zest mixture, then topped with strawberries and whipped cream.
I'm definitely going to pick up more rhubarb, before it goes out of season, and make something else.

Strawberry-Lemonade Rhubarb Tartelettes (Recipe by Me)
Printable Recipe

Pie dough (By the way, I've stopped using shortening in my pie dough. I'm only using butter and coconut oil now)
3/4 lb. rhubarb, trimmed, coarsely chopped
1/2 cup granulated sugar
1/3 cup water
1/2 teaspoon finely grated lemon zest
1 tablespoon lemon juice
2 1/2 teaspoons cornstarch
1 teaspoon vanilla extract

1 cup thinly sliced strawberries
Whipped cream

Preheat oven to 400 degrees F.

Roll out pie dough, thinly, on a lightly floured surface. Use a cookie cutter or a drinking glass to punch out dough rounds; fit into mini tart pans. Prick bottom of tarts, using a fork.
Bake for 20 minutes, or until light golden brown; invert shells onto a plate.

Stir together rhubarb, sugar, water and lemon zest in a medium sized saucepan, over medium heat, and bring mixture to a boil. Boil for 5 minutes, whisking frequently, until rhubarb is cooked, and starting to dissolve into a thick liquid. Stir together lemon juice and cornstarch, in a small bowl, until smooth. Whisk cornstarch mixture into rhubarb mixture; bring rhubarb mixture to a boil, whisking frequently. Remove pan from heat, whisk in vanilla extract, and cool pan for 5 minutes. Place pan in refrigerator, to cool completely.

Divide rhubarb mixture into tart shells, top with sliced strawberries, and whipped cream.

Yield: About 12 mini tarts