1 1/3 c. sugar
1/3 c. all-purpose flour
4 c. diced fresh or frozen rhubarb (1/2-inch pieces)
2 c. halved strawberries
2 tbsp. butter, cubed

Crust:

2 c. all-purpose flour
1/2 tsp. salt
2/3 c. vegetable oil
1/3 c. warm water
1 tbsp. milk
1 tbsp. sugar
vanilla ice cream (optional)

In a bowl, combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11 x 7 x 2-inch baking dish. Dot with butter.

For crust, combine the flour and salt; add oil and water. Stir with a fork until mixture forms a ball. Roll out between 2 pieces of waxed paper to an 11 x 7-inch rectangle. Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar.

Bake at 425°F for 40 to 50 minutes or until golden brown. Serve with ice cream, if desired.

Note: If using frozen rhubarb, measure while still frozen, then thaw completely. Drain in colander, but do not press out liquid.