nd refrigerate dough.
Add rhubarb, powdered sugar, water, cornstarch
Mix together strawberries, rhubarb, sugar, flour, and egg.
Place a pie crust in a prepared 9-inch glass pie plate. Sprinkle lightly with sugar to prevent sogginess.
Add strawberry-rhubarb mixture. Cover with vented top pie crust.
Flute the edges to seal and cut off excess pie crust.
Bake at 425 degrees F for 20 minutes. Reduce heat to 350 degrees F and continue baking for another 30 minutes. Pie is done when crust is a light golden brown.
Serve warm with vanilla ice cream, if desired.
). Roll out half the pie crust pastry to a circle
Prepare pastry.
Mix the sugar, flour and orange peel.
Mix strawberries and rhubarb together; put half of the mixture into pastry lined pie plate.
Sprinkle with half of the sugar mixture. Repeat with remaining strawberry-rhubarb and sugar mixtures.
Dot with margarine.
Cover with top crust.
Cut slits into the top crust; seal and flute.
Sprinkle with sugar if desired.
Bake at 425\u00b0 until crust is brown and juice begins to bubble through the slits in crust, 40 to 50 minutes.
Strawberry Rhubarb Compote: In a medium saucepan over medium low heat add rhubarb, strawberries
leo as you do for pie crust.
Put vanilla into
over pastry in pie plate. Heap rhubarb over this mixture.
ixing bowl, slice strawberries and rhubarb and sprinkle with HALF of
cut each in half. Cut rhubarb into 1/2 inch pieces
Combine rhubarb, strawberries, sugar, and tapioca in
ides of a 10-inch pie dish.
Beat the sweetened
horoughly combined. Stir in the rhubarb, strawberries, white sugar, lemon juice
Mix the strawberries, rhubarb, brown sugar, 1/2 cup
230 degrees C). Divide the pie pastry in half; roll out
Heat oven to 425\u00b0.
Prepare pastry.
Mix sugar, 1/3 cup flour and tapioca.
Mix strawberries and rhubarb together and add half of the mixture to the pastry lined pie plate.
Sprinkle with half the sugar, flour, tapioca mixture.
Repeat with remaining rhubarb and sugar mixture.
Cover with Buttercrunch Topping.
Flute edges. Cover with 2 to 3-inch strip of aluminum foil to prevent excessive browning.
Bake 50 minutes.
Best served with warm French vanilla ice cream.
Makes 6 servings.
Line a pie pan with bottom crust.
Mix together rhubarb, strawberries
pie dish onto a baking sheet.
Mix the strawberries, rhubarb
mix all ingredients together and let sit while making crust.
Prepare the crust according to package directions
pour mixture into pie crust, make 2-3 slits on the top to let our steam
bake at 350 for 50-60 minutes or until golden brown
brush with egg wash if desired
n a bowl, mix cut rhubarb and strawberries, sugar, cornstarch, and
In a 4-cup glass measure, combine rhubarb, tap water, gelatin and sugar.
Cover with plastic wrap and microwave on High 4 minutes or until mixture boils and rhubarb is almost tender.
Add strawberries, re-cover and microwave on High 1 minute. Add ice water and chill rhubarb mixture until syrupy.
Pour chilled pie filling into cooled pie shell. Refrigerate until
set.