his 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.
1 Pie crust, top & bottom
1 pound rhubarb, washed, cut into 3/4 inch chunks
1 pint Strawberries, washed, hulled
1 1/4 cup sugar
5 tablespoons Flour, all purpose
1/4 teaspoon Nutmeg, freshly ground
2 tablespoons Butter or margarine

Prepare pie crust for a two-crust pie. Put rhubarb a bowl with the flour and sugar and set aside. WashWash, hull and slice strawberries.. Spoon strawberries and rhubarb into the prepared shell and dot with butter.

Cover with top crust and pinch edges together.

Bake in a 400¡F 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.

© 2000 Rick McDaniel

Add your rating: (1 votes, average: 5 out of 5)

 Loading ...

If you like this recipe, I think you’ll really enjoy this cookbook: