Ingredients
1-1/3 cups sugar1/3 cup all-purpose flour4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)2 cups halved fresh strawberries2 tablespoons butter, cubedCRUST:2 cups all-purpose flour1/2 teaspoon salt2/3 cup canola oil1/3 cup warm water1 tablespoon 2% milk1 tablespoon granulated or coarse sugarVanilla ice cream, optional
Preparation
Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter.
For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky).
Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar.
Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.
