- 1 1/3 s sugar
- 1/3 flour
- 4 s diced fresh or frozen rhubarb (1/2-inch pieces)
- 2 s fresh strawberries, halved
- 2 tablespoons butter, cubed
- 2 s 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.
Crust: Combine flour and salt; add oil and water. Stir with fork until mixture forms ball. Roll out between 2 pieces of waxed paper to 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.
Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in colander but do not press out liquid.
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