Strawberry Rhubarb Tart

1/2 cup old-fashioned oats, toasted
2/3 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons canola oil
3 tablespoons 1% milk
1/2 teaspoon vanilla extract

Filling:
3 1/2 cups sliced fresh strawberries, divided
2 cups sliced fresh of frozen rhubarb
1/4 cup sugar
1/2 teaspoon grated lemon peel
5 teaspoons cornstarch
1 tablespoon cold water
4 teaspoons currant jelly, melted

Process oats in a blender or food processor until finely ground, place in a bowl. Add flour, sugar, lemon peel, 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. Turn onto a floured surface; knead 7-8 times.

Coat a 9 inch tart pan with a nonstick cooking spray. Between sheets of waxed paper, roll out pastry to fit pan; place in the pan. Line pastry shell with a double thickness of heavy-duty foil.

Bake at 350F for 12 minutes. Remove foil; bake 8-12 minutes longer or until lightly browned. Cool on a wire rack.

For filling:
Combine 1 cup strawberries, rhubarb, sugar, and lemon peel in a saucepan. Let stand for 30 minutes.

Cook and stir over medium-low heat for 8-10 minutes or until rhubarb is tender but still 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 plastic wrap. Refrigerate for 1-2 hours.

Just before serving, spread filling in pastry shell. Arrange remaining strawberries on top. Brush with jelly.

Source: Cooperative Extension Marathon County, University of Wisconsin