- 1 1/3 s sugar
- 1/3 all-purpose flour
- 4 s fresh or frozen rhubarb*, diced (1/2-inch pieces)
- 2 s fresh strawberries, halved
- 2 tablespoons butter, cubed
- 2 s all-purpose flour
- 1/2 teaspoon salt
- 2/3 vegetable oil
- 1/3 warm water
- 1 tablespoon milk
- 1 tablespoon sugar
- vanilla ice cream, optional
In bowl, combine sugar and flour; stir in rhubarb and strawberries. Transfer to greased 11x7x2-inch baking dish. Dot with butter.
For crust, combine flour and salt; add oil and water. Stir with fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11×7-inch rectangle.
Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar. Bake at 425° 40 to 50 minutes or until golden brown. Serve with ice cream if desired.
*Note: If using frozen rhubarb, measure rhubarb while frozen, then thaw completely. Drain in colander, but do not press liquid out.