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Pastry for one 9-inch/1-L double pie shell
300 mL sugar 1-1/4 cups
75 mL all-purpose flour 1/3 cups
2 mL cinnamon 1/2 tsp
1 mL nutmeg 1/4 tsp
1 mL salt 1/4 tsp
500 mL rhubarb, sliced into 5-cm/2-po pieces 2 cups
500 mL strawberries, halved 2 cups
15 mL butter 1 tbsp
Prepare pastry and line a deep 9-inch/1 L pie plate.
Blend together in a large bowl, sugar, flour, cinnamon, nutmeg and salt. Add rhubarb and strawberries. Toss lightly. Turn into pastry lined pie plate. Dot with butter. Cover with pastry strips, lattice fashion.
Bake in 425°F/220°C oven for 15 minutes. Reduce heat to 350°F/180°C for 50 minutes or until pastry is golden and juice bubbles through top crust.
300 mL sugar 1-1/4 cups
75 mL all-purpose flour 1/3 cups
2 mL cinnamon 1/2 tsp
1 mL nutmeg 1/4 tsp
1 mL salt 1/4 tsp
500 mL rhubarb, sliced into 5-cm/2-po pieces 2 cups
500 mL strawberries, halved 2 cups
15 mL butter 1 tbsp
Prepare pastry and line a deep 9-inch/1 L pie plate.
Blend together in a large bowl, sugar, flour, cinnamon, nutmeg and salt. Add rhubarb and strawberries. Toss lightly. Turn into pastry lined pie plate. Dot with butter. Cover with pastry strips, lattice fashion.
Bake in 425°F/220°C oven for 15 minutes. Reduce heat to 350°F/180°C for 50 minutes or until pastry is golden and juice bubbles through top crust.
