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Rhubarb Cherry

A home-style Rhubarb Cherry made with Sugar, All Purpose Flour, Salt, Cold Water, and Butter Or Margarine. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 2 cup
• 1/2 tsp
• 6 tbsp
• 1 tbsp

Method (preview)

1. 1

   Combine rhubarb, cherries, sugar, tapioca and food color; let stand 15 minutes.

2. 2

   Combine flour and salt in bowl; cut in shortening with pastry blender or two knives until mixture resembles cornmeal.

3. 3

   Sprinkle water over mixture; stir ingredients quickly with fork until blended; gather into a ball; divide in half.

4. 4

   Roll out one half to a 12-inch circle; fit into 9-inch pie plate.

5. 5

   Trim even with edge of pan; moisten edge with cold water.

6. 6

   Spoon filling into pastry; dot with butter or margarine.

7. 7

   Roll out second half of pastry as the first; fold in half; cut designs or slashes in top to vent steam.

8. 8

   Place over filling with fold at center; unfold.

9. 9

   Trim upper crust 1/2 inch beyond edge of plate, fold edge of top crust under edge of bottom crust.

10. 10

    Flute with fingers.

11. 11

    For sparkling top, brush top of pie with milk; Sprinkle with sugar.

12. 12

    Bake in hot oven (425 degrees) 45 to 50 minutes, or until crust is golden.