Yield: 8 Servings
|4 cups||Chopped rhubarb|
|2 cups||Sliced strawberries|
|1⅓ cup||Granulated sugar|
|1 tablespoon||Lemon juice|
|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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