1. Prepare the Fruit Filling:

• Preheat oven to 425°F (220°C).
• In a large bowl, mix the sugar and flour.
• Add the sliced rhubarb and halved strawberries; toss gently to coat.
• Transfer the fruit mixture to a greased 11×7-inch baking dish.
• Dot the fruit with the cubed butter.

2. Make the Crust:

• In a separate bowl, mix the flour and salt.
• In another bowl, whisk together the canola oil and warm water.
• Add the oil mixture to the flour mixture, stirring with a fork until a dough is formed. The dough will be sticky.

3. Roll Out the Crust:

• Roll out the dough between two pieces of waxed paper into an 11×7-inch rectangle.
• Remove the top piece of waxed paper.

4. Top the Filling with the Crust:

• Invert the crust rectangle over the fruit filling in the baking dish.
• Gently peel off the remaining waxed paper.

5. Prepare for Baking:

• Brush the pastry with the milk.
• Sprinkle with the sugar.

6. Bake:

• Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.

7. Serve:

• If desired, serve warm with vanilla ice cream.