MMMMM----------------------FLAKY PASTRY II---------------------------
1 1/2 c Flour; sifted
1 ts Salt
1/2 c Shortening
4 tb Ice water; approx
Milk or cream
Sugar
Sift flour & salt into a med. 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.
Wash strawberries; hull & halve (you should have 4 cups). Place in
large bowl with the rhubarb pieces.
Sprinkle with sugar mixture; toss lightly to mix.
Let stand 15 minutes. Toss again.
Spoon rhubarb-strawberry 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.
