Rhubarb Strawberry Pie

Holiday/Special Occasions

1 pound rhubarb, peeled and chopped into ½ -inch pieces

1 quart strawberries, hulled and sliced

2 tablespoons cornstarch

1 cup granulated sugar

2 tablespoons butter/margarine

1 prepared double pie crust

Granulated sugar

Preheat oven to 375-degrees. Mix cornstarch and sugar together in a large bowl. Add strawberries and rhubarb. Toss to coat and let stand for 45 minutes. Lightly sprinkle bottom crust with granulated sugar. Pour filling into pie crust. Dot with butter/margarine and cover with top crust. Seal edges of bottom and top crust with water. Lightly sprinkle top crust with sugar. Cut vents in top to let steam escape. Bake for 40 to 45 minutes until brown and bubbly. Cool on wire rack.

Yield: 6 servings.

Carolyn Gass Hardimon M. S. Home Economist