- 1 1/3 cups sugar
- 1/3 cup all-purpose flour
- 4 cups diced fresh or frozen rhubarb, (1/2 inch pieces)
- 2 cups halved fresh strawberries
- 2 tablespoons butter or margarine, cubed
- CRUST:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup vegetable oil
- 1/3 cup warm water
- 1 tablespoon milk
- 1 tablespoon sugar
- Vanilla ice cream (optional)
- In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Dot with butter.
- For crust, combine the flour and salt; add oil and water. Stir with a fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11-in. x 7-in. 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 degrees F for 40-50 minutes or until golden brown. Serve with ice cream if desired.