Instructions: Place cut rhubarb in round baking dish (2-1/2 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

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