Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Chopped rhubarb |
| 2 cups | Sliced strawberries |
| 1⅓ cup | Granulated sugar |
| ¼ cup | Cornstarch |
| 1 tablespoon | Lemon juice |
| ¼ teaspoon | Cinnamon |
| 1 \N | Pastry for 9\" double-crust pie |
| 1 \N | Egg; beaten |
From: dan@... (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT
In bowl combine first 6 ingredients. Om lightly floured surface roll out ½ of the pastry and line pie plate. Spoon in filling. Brush pastry rim with egg. Roll out top pastry. With a pastry wheel or a knife, cut into 1" wide strips. Gentley weave strips ver pie to form lattice. Trim and flute edge. Brush with egg. Bake on a baking sheet at 425F for 15 min. Reduce heat to 375F and bake 50-60 min, or until rhubarb is tender, filling thickened, and crust golden. Makes 8 servings; per serving: 365 calories, g protein, 14 g fat, 59 g carb.
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/FRUIT
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