---------- Recipe via Meal-Master (tm) v8.05
       Title: Strawberry Rhubarb Tart with Chocolate crust
  Categories: Desserts, Fruits, Chocolate
       Yield: 6 Servings
       1 c  Butter                              2 T  Cocoa powder
     1/2 c  Icing sugar                         1 t  Vanilla
       2 c  To 2 1/4 cups flour               1/2 t  Salt
       1 lb Rhubarb, diced small                2 T  Flour
       1 c  Sugar                               1 pt Strawberries, cleaned,
       2 t  Orange zest                              -hulled, quartered
     1/2 t  Ground ginger
   In a food processor, combine butter and sugar and process until softened.
   Add flour, cocoa, vanilla and salt and process until mixture forms a ball.
   Refrigerate dough 1 hour if too soft, then press into an ungreased flan
   pan with a removable bottom. Refrigerate.
   Combine filling ingredients in a bowl and toss well.  Spread into prepared
   crust and bake for 45 minutes at 350 F. (180 C) or until rhubarb is very
   tender and filling is bubbly.
   From: Caprial’s Seasonal Cookbook by Caprial Pence, Alaska Northwest Books
   Typed & tested by: Bob White