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Strawberry and Rhubarb Pandowdy

With strips of pastry covering the fruit, this is a personal interpretation of a pandowdy.

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  • Servings: 6

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  • 3/4 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 4 tablespoons cream cheese
  • 1 teaspoon pure vanilla extract
  • 1 1/2 pounds rhubarb, peeled if stringy and cut into 1/2-inch dice
  • 1 pint strawberries, quartered
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon crystallized sugar or coarsely crushed sugar cubes


  1. Put the flour in a bowl and add the butter, cream cheese and vanilla. Cut or rub in the butter and cream cheese just until a dough is formed. Pat into a square, wrap and refrigerate for 30 minutes.
  2. Preheat the oven to 400°. In a shallow 2-quart baking dish, toss the rhubarb with the strawberries, granulated sugar, lemon juice, lemon zest and ginger.
  3. On a lightly floured surface, roll the dough into a rectangle about 1/8 inch thick. Cut the dough crosswise into 2-inch-wide strips. Lay the strips of dough over the fruit, anchoring them to the sides of the dish; trim if necessary. Sprinkle the strips with the crystallized sugar. Set the dish on a baking sheet and bake for about 45 minutes, or until the topping is golden and the fruit is bubbling.
Contributed By Published August 1997

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