My husband and I love pie, but we can’t eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan
Rhubarb
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Raspberries
If using frozen raspberries, use without thawing to avoid discoloring the batter.
Ingredients
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup canola oil
2 tablespoons whole milk
1 cup diced fresh or frozen rhubarb, thawed
1 cup fresh or frozen raspberries, thawed
1/2 cup sugar
2 tablespoons quick-cooking tapioca
glaze:
6 tablespoons confectioners’ sugar
1 teaspoon water
1/8 teaspoon almond extract
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