Rhubarb Strawberry Cobbler

Ingredients

Filling

• 2 cups Sugar
• 5 Tbs cornstarch
• 4 cups sliced rhubarb
• 4 cups fresh strawberries
• 1/4 cup butter

Pastry

• 2/3 cup shortening
• 2 cups flour
• 2 Tbs Sugar
• pinch of salt
• 4 - 5 Tbs ice water
• 3 Tbs butter, melted
• 2 Tbs Sugar
• Preheat oven to 400F

Directions

Filling

1. In a bowl, blend Sugar and cornstarch.
2. Toss with rhubarb and strawberries, then add cornstarch.
3. Set aside.

Pastry

1. In a large mixing bowl, cut shortening into flour until mix is consistency of cornmeal.
2. Add Sugar and salt.
3. Gradually add ice water and mix until dough holds its shape.
4. Roll out on a floured board and cut into 5 1"x13" strips and 7 1"x9" strips.

Assembly:

1. In a buttered 9x13 inch pan, pour filling.
2. Crisscross dough strips over filling and sprinkle with Sugar.
3. Bake 30 minutes or until crust is brown.