Happy Mother's Day

Nothing much to say today.  Had a good day with the kids.  The hubby and I laid out pine straw for the never ending project of selling our house.  Maybe one day we will move to a house that will fit our family.  Anyway here is a nice dessert to end our day!!!!


Deep-Dish Rhubarb-Strawberry Pie


Ingredients:

    3/4 c Sugar
    1/3 c Flour, sifted
    1 ts Ground cinnamon
    1 lb Fresh rhubarb
    1 pt Strawberries
    2 T Butter or margarine
    Pie Crust
    Milk or cream
    Sugar

  
Procedure:
Sift flour and salt into a medium bowl; cut in shortening with a fork or pastry blender until mixture is crumbly. Sprinkle cold water over mixture, 1 tablespoon 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  in a bowl.

Wash rhubarb; trim ends; cut into 1-inch pieces (You should have 6 cups). Wash strawberries; hull and halve (you should have 4 cups). Place both in a large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let stand 15 minutes. Toss again.

Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot with butter or margarine.
Roll out to a 10-inch square on a lightly floured surface. Cover filling. Turn ends under just enough so that strips touch sides of baking dish. Brush top with milk or cream; sprinkle with sugar.

Bake in hot oven (425 F) for 40 minutes, or until pastry is golden and juices bubble up. Cool. Serve warm with vanilla ice cream, if you wish.