Description Edit

Ingredients Edit



Directions Edit


  1. In a bowl, blend Sugar and cornstarch.
  2. Toss with rhubarb and strawberries, then add cornstarch.
  3. Set aside.


  1. In a large mixing bowl, cut shortening into flour until mix is consistency of cornmeal.
  2. Add Sugar and salt.
  3. Gradually add ice water and mix until dough holds its shape.
  4. Roll out on a floured board and cut into 5 1"x13" strips and 7 1"x9" strips.


  1. In a buttered 9x13 inch pan, pour filling.
  2. Crisscross dough strips over filling and sprinkle with Sugar.
  3. Bake 30 minutes or until crust is brown.

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