• 4 Ratings

Orange liqueur lends elegance to this old-fashioned dessert. You'll need about 1-1/3 pounds of rhubarb to get 4 cups sliced fruit.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
20 mins at 400°
Servings:
6
Max Servings:
8
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Ingredients

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Directions

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  • In a large saucepan combine the 1 cup sugar and cornstarch. Stir in liqueur or orange juice. Add rhubarb. Cook and stir until thickened and bubbly. Remove from heat. Keep hot.

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  • In a medium bowl stir together 1 cup flour, 2 tablespoons sugar, and baking powder. Cut in the butter until mixture resembles coarse crumbs. Stir together egg and milk; add to flour mixture, stirring just to moisten. Turn out onto lightly floured surface. Knead 5 or 6 times. Roll dough to an 11x4-inch rectangle. Cut lengthwise into 1/2-inch-wide strips.

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  • Stir strawberries into rhubarb mixture. Turn hot fruit mixture into a 2-quart rectangular or oval baking dish. Weave dough strips atop fruit mixture to make a lattice top, trimming strips to fit dish. Place baking dish on a foil-lined baking sheet. Bake in a 400 degree F oven for 20 to 25 minutes or until fruit is tender and lattice top is golden. Serve warm with cream or ice cream, if desired. Makes 6 to 8 servings.

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Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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