6 c Rhubarb 1/4 c Chopped pecans
1 c Sugar 1 tb Milk
1/4 c Flour Icing sugar
1/4 ts Nutmeg
-PASTRY-
3 c Flour 1 1/2 c Cold butter
1/4 c Sugar 2/3 c Cold water
1/4 ts Salt
Pastry: In bowl combine flour, sugar, and salt. Using pastry
blender or 2 knives cut in butter until in fine crumbs. Add water,
stir with fork just until moistened. Transfer to work surface and
press pastry together. Knead lightly 5 or 6 times. Flatten slightly
and wrap and refridgerate for 30 minutes. Roll out pastry into a 16
inch circle and transfer to a 12 inch Pizza pan. In bowl toss
together rhubarb, sugar, flour, and nutmeg. Arrange over pastry and
sprinkle with pecans. Fold pastry overhang over filling. Brush pastry
with milk. Bake at 425 for 10 minutes and reduce to 375 and bake for
35 to 40 minutes or longer or until rhubarb is tender and pastry
golden. Let cool on rack and dust with icing sugar. Makes 12
servings From Canadian Living Magazine May 1993
Yields
12 servings
