Rhubarb Ripple

• 5 cups rhubarb cut 1 inch pieces
• 1 stick cinnamon
• 1 cup sugar
• 2 tablespoons flour, all-purpose
• 1 x food coloring red
• 1 1/2 cups water
• 1 cup flour, all-purpose sifted
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/4 cup vegetable shortening
• 1/2 cup pecans
• 1 each eggs
• 2 tablespoons milk
• 1 each egg whites
• 1 tablespoon sugar
• 1 x whipped cream

1. Place cut rhubarb in round baking dish (2 1/2 quarts) with Cinnamon stick.
2. Combine 1 cup sugar with 2 tablespoons flour and scatter over fruit.
3. Pour on water and add red food coloring if desired to the proper shade.
4. Bake in hot oven for 25 minutes.
5. In bowl stir together 1 cup flour, 3 tablespoons sugar, baking powder, salt and allspice and cinnamon.
6. With 2 knives cut in shortening until crumbs.
7. Whisk egg with 2 tablespoons milk.
8. Add pecans to dry and mix in milk mixture stirring into soft dough.
9. Turn out on floured board and knead gently 12 times.
10. Pat into a circle.
11. Cut in wedges and put on baked fruit.
12. Brush with beaten egg.

rhubarb, cinnamon, sugar, flour, coloring red, water, flour, sugar, baking powder, salt, allspice, cinnamon, vegetable shortening, pecans, eggs, milk, egg whites, sugar, whipped cream

Taken from recipeland.com/recipe/v/rhubarb-ripple-42038 (may not work)