Ingredients
1/2 cup old-fashioned oats, toasted2/3 cup all-purpose flour1/4 cup sugar1 teaspoon grated lemon zest3/4 teaspoon baking powder1/4 teaspoon salt2 tablespoons canola oil3 tablespoons whole milk1/2 teaspoon vanilla extractFILLING:3-1/2 cups sliced fresh strawberries, divided2 cups sliced fresh or frozen rhubarb1/4 cup sugar1/2 teaspoon grated lemon zest5 teaspoons cornstarch1 tablespoon cold water4 teaspoons currant jelly, melted
Preparation
Process oats in a food processor until finely ground. Place in a large bowl; add the flour, sugar, lemon zest, 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. Place pastry between sheets of waxed paper; roll out to fit a 9-in. fluted tart pan with removable bottom. Grease the tart pan; gently press pastry into pan. Line pastry shell with a double thickness of heavy-duty foil. Bake at 350° 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 zest in a large saucepan. Let stand for 30 minutes.
Cook and stir over medium-low heat for 8-10 minutes or until rhubarb is tender but 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 waxed paper. Refrigerate for 1-2 hours.
Just before serving, spread filling into crust. Arrange remaining strawberries on top. Brush with jelly.
