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1
Heat oven to 400°F. Spray 9 regular-size muffin cups with cooking spray.
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2
On large cutting board, unroll pie crust. Using 2-inch round cutter, cut pie crust into 9 rounds. Press each round into bottom of muffin cup.
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3
In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until slightly softened. Reduce heat to medium. Add strawberries, sugar, cinnamon, vanilla and almond extract; cook about 10 minutes, stirring every minute to keep mixture from burning on bottom of skillet, until mixture is the thickness of strawberry preserves.
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4
Spoon 2 tablespoons rhubarb-strawberry mixture into each crust-lined muffin cup.
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5
Bake 15 to 20 minutes or until edges of crust are light golden brown. Remove from muffin cups to cooling rack. Cool about 15 minutes.
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6
To serve, top each tart with whipped cream. Garnish with fresh strawberries.
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