1 C sugar
4 t cornstarch
2 T orange liqueur or OJ
4 C sliced fresh rhubarb (about 1-1/3 lbs)
1 C flour
2 T sugar
1-1/2 t baking powder
1/4 margarine or butter
1 egg
2 T milk
1 pint fresh strawberries, halved
Whipped cream, half-and-half, or ice cream (optional)
In large saucepan, combine the 1 C sugar and the cornstarch. Stir in liqueur. Add rhubarb. Cook and stir until thickened and bubbly. Remove from heat and keep hot.
In a medium bowl, stir together 1 C flour, 2 T sugar, and baking powder. Cut in the margarine or butter til mixture resembles coarse crumbs. Stir together egg and milk, add to flour mixture, stirring just to moisten. Turn out onto lightly floured surface. Knead 5 or 6 times. Roll dough ot an 11×4 inch rectangle. Cut lengthwise into 1/2-inch wide strips.
Stir strawberries into rhubarb mixture. Turn hot fruit mixture into 2-quart rectangular or oval baking dish. Weave dough strips atop fruit mixture to make a lattice, trimming strips to fit. Place dish on a foil-lined baking sheet. Bake at 400 F for 20 to 25 minutes or till fruit is tender and lattice top is browned. Serve warm with cream or ice cream.
Makes 6-8 servings, 350 calories each
My note: Yummy fruit part. Use topping from Apple Walnut Cobbler instead, it’s easier.