Description:

A summer favorite

Source:

Tracie M.

Serves/Makes:6 or more

Ingredients

• 1 pie crust, top and bottom
• 1 lb (.5 kg). rhubarb, washed, cut into 3/4 inch chunks
• 2 cups (475 ml) strawberries, washed, hulled
• 1-1/4 cups (300 ml) sugar
• 5 Tbsp (70 ml). all-purpose flour
• 1/4 tsp (1 ml). nutmeg, freshly ground
• 2 Tbsp (30 ml). butter or margarine

Preparation

• Prepare pie crust for a two-crust pie.
• Put rhubarb in a bowl with the flour and sugar and set aside.
• Wash, hull and slice strawberries.
• Spoon strawberries and rhubarb into the prepared shell and dot with butter.
• Cover with top crust and pinch edges together.
• Make several small slits on the top crust to vent.
• Bake in a 400 degree (200 C.) oven for 50 minutes or until the crust is lightly browned and the juices are bubbling up.
• Cool completely on a wire rack before cutting.

Comments

This is similar to my grandmother s recipe. Adjust the sugar to taste as rhubarb is very tart. It will make your mouth roll up! as granny used to say.