Recipes Strawberry and Rhubarb Pandowdy Be the first to rate & review! With strips of pastry covering the fruit, this is a personal interpretation of a pandowdy.Plus: More Dessert Recipes and Tips By Bradley Ogden Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 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 Directions 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. 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. 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. Rate it Print