A simple yet classic summer dish. A wonderful balance of sweet and tart. This is a standard staple for the month of June in my family. Hopefully, it will be for your's as well. —PollyD
What You'll Need
1 and 1/3 cups
all Purpose Flour
All - Purpose Flour
salt (preferably kosher)
rhubarb (quartered. this is important!)
Strawberries (wild one's are great too)
unsalted butter (melted)
Grease a 11x17" dish. Preferably, this will be a deep dish. Trust me, you won't regret it later.
Preheat over to 425 degrees.
Start with the rhubarb. Cut all the rhubarb and strawberries and put them into a large mixing bowl.
Add sugar to the mixture and stir together. Then add melted butter. Slowly add 1/3C of flour. You don't need to use all the flour here. Just use enough so that you reach the consistency that you like.
Next, take another clean bowl and start on your crust. Add your 2 cups of flour, salt, oil and water and combine till it forms a ball.
This next step you can play around with. I put the ball of dough between two pieces of parchment paper and roll it out. I like my dough a little thin, so I make sure that the dough is slightly bigger than the dish. You can also just stretch it by to your liking.
Place dough over the filling. Brush some milk over it and sprinkle it with sugar on top. You can also make some cracks at the top but no stress if you don't like that.
Bake at 425 degrees for 35-45 minutes or until the top is golden brown