Rhubarb and Strawberry Tart

Heat oven to 375°F.

Milk currant jelly and brush bottom of cook pie crust with some melted jelly, reserving rest.

Cut rhubarb into large chunks and place in a casserole; sprinkle sugar mixture cornstarch over and cover the casserole. Bake for 20 to 25 minutes, until fruit is soft but not mushy. Remove rhubarb with slotted spoon and place in cooled pie shell. Add rhubarb juice to remaining currant jelly and cook over medium-high heat until it forms a thick syrup. Remove stems and halve the strawberries, then arrange them, rounded side up, over the rhubarb. Brush the strawberries generously with the syrup, letting it penetrate rhubarb underneath. Let the tart cool, but do not refrigerate.

Add 1 teaspoon sugar and 2 tablespoons strawberry liqueur 2 whipped cream. Serve with flavored whipped cream spooned over in stripes, or pipe through a pastry tube over the fruit.