Instead of strawberries, we've paired rhubarb with blueberries for a surprising taste.
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1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup cold Land O Lakes® Butter
2 to 3 tablespoons cold water
1/2 cup sugar
3 tablespoons cornstarch
2 cups fresh or frozen rhubarb, sliced 1/4 inch
2/3 cup apple juice
1 cup fresh or frozen blueberries
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
Heat oven to 375°F.
Combine flour, l tablespoon sugar and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water with fork until flour is just moistened. Shape into ball.
Roll out dough on lightly floured surface to 10-inch circle. Place into 9-inch tart pan with removable bottom; press onto bottom and up sides of pan. Prick bottom and sides with fork. Bake 10 minutes.
Combine 1/2 cup sugar and cornstarch in 2-quart saucepan. Gradually stir in rhubarb and apple juice. Cook over medium heat, stirring constantly, 5-7 minutes or until thickened. Remove from heat; stir in blueberries.
Pour into partially baked crust. Bake 40-50 minutes or until center is bubbly. Cool completely.
Serve with whipped cream, if desired.