The first of garden rhubarb!
Made up some perfectly easy dough in the food processor.
If you have dough issues try this recipe.
I always have luck with it!
3 cups all purpose flour
1 tsp salt
1/2 cup cold butter
1/2 cup cold lard or shortening
2 tsp vinegar or lemon juice
In food processor fitted with metal blade, blend flour with salt.
Using pulse cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.
In liquid measure beat egg until foamy, add vinegar and enough ice water to make 2/3 cup.
With motor running add egg mixture all at once, process just until dough starts to clump.
DO NOT LET IT BALL.
Remove and press into 2 discs.
Wrap in plastic wrap and refrigerate for 30 minutes.
Makes enough for 2 single crust or 1 double crust or 10 inch pie.
For 4 x 2 inch Rhubarb Tarts
3 cups chopped rhubarb
Heaping 1/8 cup sugar
1 tsp grated orange zest
Bake at 425 for 15 minutes
----- lower to 350 and bake 20 to 30 minutes (depending on your oven) or until fruit is tender
Served with Strawberry Ice Cream.