Two great Summer flavours,
tangy and sweet.
Rhubarb and Strawberries.
or 2 smaller 7 inch pies.
4 cups fresh rhubarb chopped
2 cups fresh strawberries sliced
1 1/3 cups sugar
3 tbsp cornstarch.
1 tbsp. lemon juice.
Mix the rhubarb, strawberries, sugar,
corn starch and lemon juice in a large
bowl and pour into the prepared pie crust.
Bake at 425deg 15 mins then 375deg. 50-60 mins.
Cool on a rack.
After cooled in the refrigerator
a few hours, the pie with thicken.
Delicious served with vanilla ice cream.