Becky Low’s Kitchen Memories / Strawberry Rhubarb Pastry

Recipe shared on https://studio5.ksl.com June 2015; and posted on https://www.dairywest.com/recipes/

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“Strawberry Rhubarb Pastry”

Rhubarb – the old fashioned vegetable that thinks it’s a fruit – my favorite in the spring and summer! Grandpa grew a large garden, which included rhubarb and kids (notice the little blond heads sticking up over the top of his garden cart?). Grandma stewed up the rhubarb, made it into jam, and pies, and Strawberry Rhubarb Pastry. This recipe is a slight adaptation of her recipe (I standardized it). Grandma would bring this treat to family gatherings, especially in the summer. The flavor combination of strawberries and rhubarb was a favorite of Grandma’s, Mom’s - and mine. Grandma’s original recipe did not have a title to help identify it and was tucked away in a box of miscellaneous recipes - consequently lost for years. I think I asked every cousin if they had a copy (of course they didn’t)! When I finally found the recipe, it was like hitting memory pay dirt! I love seeing Grandma’s handwritten recipe, in pencil. Great memories and a great treat to try! Serves 18 Crust Ingredients: 2 cups flour 3 tablespoons sugar 2 teaspoons baking powder ¼ teaspoon salt ⅓ cup butter, softened 2 eggs ⅓ cup milk Filling Ingredients: 3 cups sliced fresh or frozen rhubarb (about 1 lb) 3 cups sliced fresh or unsweetened frozen strawberries (about 12-16 oz) 2 packages (3-oz ea) strawberry Jello (or 2/3-cup sugar) ½ teaspoon cinnamon or ginger, optional Toppings Ingredients: ¼ cup flour ¼ cup sugar ¼ cup butter Method: Preheat oven to 375 degrees. Spray a 9x13x2, pan with non-stick spray (NOTE: if using a pan with less than 2-inch sides, place on a larger pan to catch drips during baking).

Becky Low’s Kitchen Memories / Strawberry Rhubarb Pastry

Recipe shared on https://studio5.ksl.com June 2015; and posted on https://www.dairywest.com/recipes/

2

Prepare the crust by mixing together flour, sugar, baking powder and salt. Using a food processor, two knives, or a pastry blender “cut” butter into the flour (I mix it in with my hands) until mixture resembles very coarse meal. Stir in eggs and milk. Press into bottom and up sides of prepared pan. Combine filling ingredients and mix well. Spread filling in prepared pan. Combine topping ingredients and coarsely mix. Sprinkle over filling. Place pan in oven and bake 50 minutes or until rhubarb is tender. Cool before cutting. Serve plain, with ice cream, or whipped cream.