*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies                             Fruits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Sugar
      1/3   c            Flour, sifted
    1       t            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       t            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 ]
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