Fruit Squares

Dough:

1 c. butter or margarine

1 c. sugar

1 t. vanilla

2 eggs

2 c. flour

1 c. chopped walnuts (optional)

Fruit Filling:

4 c. Concord grapes*

OR 2 c. chopped rhubarb and 2 c. sliced strawberries

OR 4 c. raspberries (red or black)

OR 2 c. sliced peaches and 2 c. sliced apricots

OR 4 c. pitted tart cherries

OR 4 c. any other fruit or fruit combination you choose

½ c. sugar

4 T. tapioca

dash of salt

1 t. lemon juice

*Note: To prepare grapes, separate skins from pulp and bring pulp to a boil. Press pulp through a sieve or food mill to remove seeds. Mix de-seeded pulp with grape skins.

Lightly grease a 9x13 cake pan. Cream butter or margarine with 1 c. sugar. Add eggs and vanilla and beat well. Stir in flour and walnuts. Spread ¾ of the dough in the cake pan. Combine fruit, ½ c. sugar, tapioca, salt, and lemon juice together and spread mixture on top of dough. Drop remaining dough on top of fruit mixture by teaspoonfuls.

Bake at 350°F for 35-45 minutes.