| 1 | Sift flour and salt into a medium bowl; cut in shortening with a fork or pastry blender until mixture is crumbly. |
| 2 | Sprinkle cold water over mixture, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean. |
| 3 | Make a ball; flatten it. |
| 4 | Wrap dough in plastic and store in refrigerator until ready for use. |
| 5 | Mix sugar, flour, cinnamon, and cloves in a bowl. |
| 6 | Wash rhubarb; trim ends; cut into 1-inch pieces (you should have 6 cups). |
| 7 | Wash strawberries; hull and halve (you should have 4 cups). |
| 8 | Place both in a large bowl. |
| 9 | Sprinkle with sugar mixture; toss lightly to mix. |
| 10 | Let stand 15 minutes. |
| 11 | Toss again. |
| 12 | Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot with butter or margarine. |
| 13 | Prepare pastry. |
| 14 | Roll out to a 10-inch square on a lightly floured surface. |
| 15 | Cut in ?inch strips with a pastry wheel or knife. |
| 16 | Weave strips into a lattice. |
| 17 | Cover filling. |
| 18 | Turn ends under just enough so that strips touch sides of baking dish. |
| 19 | Brush lattice top with milk or cream; sprinkle with sugar. |
| 20 | Bake in hot oven (425°F) for 40 minutes, or until pastry is golden and juices bubble up. |
| 21 | Cool. |
| 22 | Serve warm with vanilla ice cream, if you wish. |
| 23 | [ family circle all-time baking favorites; 1974 |
