1 cup all-purpose flour
1/2 teaspoon salt
4 tablespoons cold butter
2 tablespoons cold milk
1 cup fresh rhubarb, diced
1 cup fresh strawberries, chopped
1/2 cup natural cane sugar
1 tablespoon arrowroot powder
In a large bowl, stir together the flour and salt. Using a pastry cutter or fork, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the milk and mix with a fork just until the dough pulls together. Shape dough into a disk; wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
In another bowl, combine the rhubarb, strawberries, sugar and arrowroot. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper.
Spoon fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough up and over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Let cool on a wire rack. Serve with vanilla ice cream or whipped cream. Serves 2.