1/4 cup flour
2 cups diced rhubarb
1 cup raspberries
1 teaspoon lemon juice
1. Heat the oven to 400 degrees.
2. Combine the sugar, flour, rhubarb, raspberries and lemon juice in a bowl. Gently stir until combined. Divide the filling among the tart shells.
3. Sprinkle the crumb topping over the top of each. Place the tarts on a baking sheet and bake about 30 minutes until browned and bubbly. Remove from oven and let cool to warm before serving.
Each tart: 785 calories; 300 mg. sodium; 72 mg. cholesterol; 31 grams fat; 17 grams saturated fat; 121 grams carbohydrates; 8 grams protein; 5 grams fiber.