Title: Rhubarb Ripple
Categories: Dessert
Yield: 1 Servings

2	lb	Rhubarb cut into 1" pieces
		(5 Cups)
1		Stick cinnamon
1	c	Sugar
2	tb	Flour
1 1/2	c	Water
		* Add a few drops of red
		Food coloring if you want

Oven 425 Time: 25 min.

Topping: 1 Cup sifted flour 3 tbsp. sugar 1-1/2 tsp. baking powder 1/2 tsp salt 1/4 tsp. allspice 1/4 tsp cinnamon 1/4 C. shortening 1/2 C. Pecans 1 egg 2 Tbsp. milk 1 egg white 1 Tbsp. sugar. Whipped or ice cream

Place the cut rhubarb in round baking dish (2-1/2 qts) along with the Cinnamon Stick. Combine 1 Cup sugar with 2 tbsp. flour & scatter over fruit. Pour on water & add food coloring. Bake in hot oven 25 minutes.

In bowl stir together 1 Cup flour, 3 Tbsp. sugar, nuts, baking powder, salt, allspice & cinnamon. With 2 knives cut in shortening until it crumbs. Whisk egg with 2 Tbsp. milk. Add to dry ingredients stirring into soft dough.

Turn out on floured board and knead gently 12 times. Pat into a circle. Cut in wedges and put on baked fruit. Brush with beaten egg white and sprinkle with sugar. Bake 25 minutes. or until done.

Shared By: Pat Stockett From: Pat Stockett Date: 04-20-96 (07:12) Occ Bbs (33) Cooking

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