MMMMM----------------------FLAKY PASTRY II---------------------------
1 1/2 c Flour; sifted
1 ts Salt
1/2 c Shortening
4 tb Ice water (approximate)
Milk or cream
Sugar
Sift flour & salt into a medium bowl; cut in shortening with a fork
or pastry blender until mixture is crumbly. Sprinkle cold water
over mixture, 1 tb 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" pieces (You should have
10 cups). Place in a large bowl.
Sprinkle with sugar mixture; toss lightly to mix. Let stand 15
minutes. Toss again.
Spoon rhubarb filling into an 8x8x2" baking dish; dot with
butter.
Prepare pastry. Roll out to a 10" square on a lightly floured
surface. Cut in 1/2" 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/220°C) for 40 minutes, until pastry is
golden and juices bubble up. Cool. Serve warm with vanilla ice
cream, if you wish.
Recipe by Family Circle All-Time Baking Favorites; 1974
