Strawberry Rhubarb Tart

• 1/2 cup old-fashioned oats, toasted
• 2/3 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon grated lemon zest
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons canola oil
• 3 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 3-1/2 cups sliced fresh strawberries, divided
• 2 cups sliced fresh or frozen rhubarb
• 1/4 cup sugar
• 1/2 teaspoon grated lemon zest
• 5 teaspoons cornstarch
• 1 tablespoon cold water
• 4 teaspoons currant jelly, melted

1. Process oats in a food processor until finely ground. Place in a large bowl; add the flour, sugar, lemon zest, baking powder and salt. Slowly add oil, stirring until mixture resembles coarse crumbs. Combine milk and vanilla; stir into flour mixture, a tablespoon at a time, until mixture forms a ball.
2. Turn onto a floured surface; knead 7-8 times. Place pastry between sheets of waxed paper; roll out to fit a 9-in. fluted tart pan with removable bottom. Grease the tart pan; gently press pastry into pan. Line pastry shell with a double thickness of heavy-duty foil. Bake at 350u0b0 for 12 minutes. Remove foil; bake 8-12 minutes longer or until lightly browned. Cool on a wire rack.
3. For filling, combine 1 cup strawberries, rhubarb, sugar and lemon zest in a large saucepan. Let stand for 30 minutes.
4. Cook and stir over medium-low heat for 8-10 minutes or until rhubarb is tender but retains shape. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a bowl; cover surface with waxed paper. Refrigerate for 1-2 hours.
5. Just before serving, spread filling into crust. Arrange remaining strawberries on top. Brush with jelly.

oldfashioned oats, allpurpose, sugar, lemon zest, baking powder, salt, canola oil, milk, vanilla, fresh strawberries, frozen rhubarb, sugar, lemon zest, cornstarch, cold water, currant jelly

Taken from www.tasteofhome.com/recipes/strawberry-rhubarb-tart/ (may not work)