PREPARATION:

Rhubarb-Strawberry Tart:

1. Preheat oven to 400 degrees F. In a large bowl, combine the rhubarb, strawberries, 1 1/2 cups sugar, flour, vanilla and nutmeg and toss thoroughly. With a slotted spoon, transfer the fruit to a medium sized bowl. Take the remaining dry ingredients left in the bottom of the large bowl and spread on the bottom of your tart shell. These dry ingredients on the bottom will help to soak up all the juices that will exude from the fruit when baked. Top tart shell with the fruit and spread evenly. Place tart on a parchment lined, rimmed baking sheet and refrigerate for 30 minutes.
2. Lightly brush tart with water, sprinkle with 1-teaspoon sugar and bake for 40 minutes. Juices will be thick and bubbly. Transfer to a wire rack and let cool before serving.

Sweet Whole Wheat Pie Dough

1. In a medium sized bowl combine flour, sugar, and salt. Add butter and shortening and cut into flour with pastry blender, fork or fingers until mixture resembles coarse crumbs. Sprinkle in 4 tablespoons ice water while continuing to blend with a rubber spatula until mixture just comes together, adding up to 1 tablespoon more water if needed. Transfer dough onto a lightly floured surface. Shape the dough into a ball, then flatten to form a 4-inch wide disk. Wrap in plastic. Chill dough in the refrigerator for 30 minutes or up to two days. Roll out as needed.

   Editor's Note: Look for fair trade sugar, and organic and locally-grown strawberries and rhubarbs.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Right... From the Beginning Episode of Emeril Green.