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
-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
[ Family Circle All-Time Baking Favorites; 1974 ]