A favorite from my childhood. I love this recipe! Very tasty, easy, and it turns out great every time.
Ingredients
- white sugar: 1 cup
- ½ cups sliced fresh or frozen rhubarb: 1 piece (thawed)
- butter: 0.5 cup
- frozen sliced sweetened strawberries: 0.5 cup (thawed)
- eggs: 2 piece
- pastry for a 9 inch double crust pie: 1 pack (15 ounce pack)
- milk: 1 Tbsp
- white sugar: 3 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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Place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.
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Unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.
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Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.
