- 1/3 cup sugar
- 1 1/2 tablespoons cornstarch
- 3/4 pound rhubarb stalks, cut into 1/2-inch pieces
- 1 package 9-inch single pastry crust pie
- Powdered sugar for decoration
Preheat oven to 375ºF.
Combine cranberry sauce, sugar and cornstarch in a medium mixing bowl. Stir in rhubarb. Pour into a pastry-lined 9-inch pie plate. Fold crust edge over the filling, pleating to fit.
Bake for 40 minutes or until golden brown. Cool completely. Sprinkle with powdered sugar before serving.
Makes 1 tart.