1 1/3 cup white sugar
1/3 cup flour
3 cups rhubarb, cut into 1/2-inch pieces
1 cup fresh strawberries, hulled and cut into quarters
recipe for a 9-inch double crust pie
Preheat oven to 350 degrees F.
Mix sugar and flour. Sprinkle over strawberries and rhubarb and gently mix to coat fruit with flour mixture.
Line pie dish with one pie crust. Pour fruit mixture into the crust. Cover with top crust. Crimp and flute edges. Pierce top crust with a fork to allow air to escape as pie is baking.
Bake pie on middle shelf of oven for about 1 hour, or until crust is golden brown and filling is bubbling.
Let the pie cool to room temperature before serving.
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