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Rhubarb Recipes

Pastry for 2 crust pie (see recipe)
1 c. sugar
1/8 tsp. salt
1/3 c. flour
1 lb. rhubarb (about 4 scant cups) cut in 1 inch pieces
2 cups cut up strawberries OR peaches OR mulberries OR blueberries OR cherries OR pineapple
2 T butter

Combine sugar, salt and flour. Arrange half of rhubarb and fruit in a pastry lined pan. Sprinkle with half the sugar mixture. Repeat. Dot with butter . Crumble the saved pastry (recipe follows) over top. Bake in 425 degree oven for 40 minutes.

SHORTCUT PASTRY:

2 c. sifted flour
2 t. sugar
1 1/4 t. salt
2/3 c. oil
3T. milk

Combine flour, sugar and salt in the pan you’re using for the pie. Mix oil and milk together and pour over flour mixture. Mix with fork until flour is moistened. Save out 1/3 of mixture for top crust. Press remaining mixture into and up sides of pan. Add filling. Sprinkle saved pastry crumbles over top and bake.