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 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.
- Heat oven to 400°F. 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-inch circle. Discard waxed paper.
- Spoon fruit mixture into the center of dough to within 2 inches of the edges. Fold edges of dough up and over fruit, leaving center uncovered. Bake 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.