Recipe - Rhubarb Ripple

5 cup Rhubarb, cut 1" pieces
1 Stick cinnamon
1 cup Sugar
2 tablespoon Flour
Red food coloring (optional)
1 One half cup Water
Top:
1 cup Sifted flour
3 tablespoon Sugar
1 One half teaspoon Baking powder
One half teaspoon Salt
One fourth teaspoon Allspice
One fourth teaspoon Cinnamon
One fourth cup Shortening
One half cup Pecans
1 Egg
2 tablespoon Milk
1 Egg white
1 tablespoon Sugar
Whipped or ice cream

Place cut rhubarb in round baking dish (2One half qts) with Cinnamon stick.
Combine 1 cup sugar with 2 tbsp. flour and scatter over fruit. Pour on
water and add red food coloring if desired to the proper shade. Bake in hot
oven for 25 min.

In bowl stir together 1 cup flour, 3 Tbsp. sugar, baking powder, salt and
allspice and cinnamon. With 2 knives cut in shortening until crumbs. Whisk
egg with 2 tbsp. milk. Add pecans to dry and mix in milk mixture 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini