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Filling:2 cups sugar
5 Tbs cornstarch
4 cups sliced rhubarb
4 cups fresh strawberries
1/4 cup butterPastry:
2/3 cup shortening
2 cups flour
2 Tbs sugarpinch of salt
4 - 5 Tbs ice water
3 Tbs buttermelted 2 Tbs sugar

Preheat oven to 400F Filling: In a bowl blend sugar and cornstarch. Toss with rhubarb and strawberries then add cornstarch. Set aside.

Pastry: in a large mixing bowl cut shortening into flour until mix is consistency of cornmeal. Add sugar and salt. Gradually add ice water and mix until dough holds its shape. Roll out on a floured board and cut into 51x13 strips and 7 1x9 strips.Assembly: in a buttered 9x13 inch pan pour filling. Crisscross doughstrips over filling and sprinkle with sugar. Bake 30 minutes or until crust is brown.
 
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