Yield: 8 Servings
|3 cups||Strawberries; hulled and sliced|
|1 pounds||Rhubarb; thawed if frozen, trimmed and cut into 1/2 inch pieces|
|1¾ cup||Sugar; more if rhubarb is very tart|
|3 tablespoons||All purpose flour|
|3 tablespoons||Unsalted butter; cut into small pieces|
|1||Ready-made pie crust|
|4 cups||Vanilla ice cream*; (optional)|
Preheat oven to 400F. Combine strawberries and rhubarb in a mixing bowl.
Combine next 5 ingredients in another bowl. Fold dry ingredients into strawberry and rhubarb mixture. Stir in butter and toss. Transfer fruit mixture to a buttered deep 9 inch baking dish. Top with pie crust. Fold edges under and crimp between thumb and forefinger along rim of baking dish. Cut two 3 inch vents in crust. Bake 40-45 minutes or until crust is golden. Serve warm with ice cream, if desired.
This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
Per serving: calories 359, fat 11.2g, 27% calories from fat, cholesterol 12mg, protein 2.7g, carbohydrates 64.2g, fiber 3.5g, sodium 187mg. Sent recipeLu 3/98
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 13, 1998