Whip up a sweet dessert that will make you lick your fingers and your lips.
Becky Low shares her recipe for strawberry-rhubarb pastry.
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup butter, softened
⅓ cup milk
3 cups sliced fresh or frozen rhubarb (about 1 lb)
3 cups sliced fresh or unsweetened frozen strawberries (about 12-16 oz)
2 packages (3-oz ea) strawberry Jello (or 2/3-cup sugar)
½ teaspoon cinnamon or ginger, optional
¼ cup flour
¼ cup sugar
¼ cup butter
Preheat oven to 375 degrees. Spray a 9x13x2, pan with non-stick spray (NOTE: is using a pan with less than 2-inch sides, place on a larger pan to catch drips during baking).
Prepare the crust by mixing together flour, sugar, baking powder and salt. Cut butter in (I mix it in with my hands) until mixture resembles very coarse meal. Stir in eggs and milk. Press into bottom and up sides prepared pan.
Combine filling ingredients and mix well. Spread filling in prepared pan.
Combine topping ingredients and coarsely mix. Sprinkle over filling. Place pan in oven and bake 50 minutes or until rhubarb is tender. Cool before cutting. Serve with ice cream or whipping topping.