Strawberry-Lemonade Rhubarb Tartelettes
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
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