As I was rummaging through the deep-freeze in the basement a couple of nights ago, looking for supper inspiration, I found the umpteen million bags of rhubarb I had chopped up and frozen this past summer.
As it happened, I also had some pie dough in the upstairs freezer left over from making quiche at Christmas.
Frozen rhubarb + frozen pie dough = delicious rhubarb tarts.
I got the recipe from my canning bible, Canning for a New Generation by Lianna Krissoff. She recommends in the book that you chop up rhubarb and freeze it in the right amounts for making these tarts. Which is exactly what I did (two cups to each Ziploc bag). And promptly forgot that I had done it.