Rhubarb-Strawberry Open Face Tart

For years, Will and I listened every Saturday evening to Prayer Home Companion. I remember crying the first time Garrison Keillor announced his retirement to move to Europe, and I remember being overjoyed when he returned to the show. We loved the commercials, especially those for Raw Bits, Powder Milk Biscuits, and Bee-Bop-A-Roo-Bop Rhubarb Pie. But in all those years I never tried to make a rhubarb pie. This is it! The fact that it must be both vegan ad gluten-free has made the experiment that much more fun. But from now when we hear the jingle we will really know just how good it tastes. The flours are from Bob’s Red Mill brand (tapioca and gluten-free all purpose). The margarine is Earth Balance Vegan, and because we also avoid sugar, this tart is made with Truvia. ~ Glyn

Rhubarb-Strawberry Open Face Tart

Topping
2 cups sliced rhubarb
2 cups sliced strawberries
4 tbsp all-purpose baking mix
3 tbsp Truvia sweetener
1/2 tsp. cinnamon
1/4 tsp. cardamom 1/4 tsp. ground ginger

Crust
1 cup quick cooking oats
1 cup all-purpose baking mix
5 tbsp. margarine
1 tsp. Truvia sweetener
1/3 cup water

Procedure
1 Slice the rhubarb 1/4″ thick. Place in a mixing bowl.
2 Slice the strawberries and add to the mixing bowl.

3 Mix together the 3 tbsp. Truvia and the 1/4 cup tapioca flour. Stir in the cinnamon, cardamom and ginger.
4 Combine with the strawberries and rhubarb, mix well and let sit while you make the pastry.

5 Combine the Gluten-free baking flour with the oats, 1 tbsp. Truvia and the salt.
6 Cut in the margarine until you have a coarse crumb.

7 Mix in the water by tablespoons until you have a firm but manageable dough that is neither crumbly nor soggy.
8 Press the dough onto an ungreased baking sheet into a 12″ oval or round.
9 Spoon the rhubarb strawberry mixture over the crust, leaving at least 1/2″ from the edges clear of topping.