3/4 c Sugar
1/3 c Flour, sifted
1 ts Ground cinnamon
1/2 ts Ground cloves
1 lb Fresh rhubarb
1 pt Strawberries
2 tb Butter or margarine
FLAKY PASTRY II (or 1/2
-package pie crust mix)
Milk or cream
Sugar
FLAKY PASTRY II
1 1/2 c Flour, sifted
1 ts Salt
1/2 c Vegetable shortening
4 tb ;Water, cold, approx
Sift flour and salt into a medium bowl; cut in shortening with a fork or
pastry blender until mixture is crumbly. Sprinkle cold water over mixture,
1 tablespoon at a time; mix lightly with a fork just until pastry holds
together and leaves sides of bowl clean. Make a ball; flatten it. Wrap
dough in plastic and store in refrigerator until ready for use.
Mix sugar, flour, cinnamon, and cloves in a bowl.
Wash rhubarb; trim ends; cut into 1-inch pieces (You should have 6 cups).
Wash strawberries; hull and halve (you should have 4 cups). Place both in a
large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let stand 15
minutes. Toss again.
Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot
with butter or margarine.
Prepare pastry. Roll out to a 10-inch square on a lightly floured surface.
Cut in 1/2-inch strips with a pastry wheel or knife. Weave strips into a
lattice. Cover filling. Turn ends under just enough so that strips touch
sides of baking dish. Brush lattice top with milk or cream; sprinkle with
sugar.
Bake in hot oven (425 F) for 40 minutes, or until pastry is golden and
juices bubble up. Cool. Serve warm with vanilla ice cream, if you wish.
[ Family Circle All-Time Baking Favorites; 1974 ]
From
Yields
8 Servings