crust for a 2-crust pie
2 c. diced rhubarb
2 c. strawberries, sliced
1/4 c. flour
1 1/4 to 2 c. sugar
1 Tbsp. butter
Hostetler Family Recipe
Dice rhubarb. (Mind you, discard the leaves if you grow it yourself, they're not good eatin' for livin' creatures. Okay, they're poisonous. But the stalks are lovely. Like celery crossed with lime.)
Place fruit into a large bowl. Add flour, stir to combine.
Add sugar - use more sugar if you have very tart rhubarb and like a sweet pie, use less if you like the tartness.
Lay bottom crust in a 9-inch pie plate. Pour fruit into the crust. Dot with butter - cut the butter into small cubes and scatter it over the fruit.
Top with the bottom crust and crimp. Snip in a few places to vent. Or, if you're feeling fancy, use a sharp knife to cut a pattern in it. If you're feeling really fancy, do a lattice top.
How to do a lattice top:
Take your intended top crust and use a sharp knife to cut it into strips about 1/2 inch (1 cm) wide. Take half the strips and lay them across the fruit, spaced about 3/4 inch (2 cm) apart.
Bake at 450°F for 10 minutes, then reduce heat to 350°F and continue baking for 30-40 min., until crust is golden brown.
Serve warm, with vanilla ice cream.
Submitted by Gretchen Grant Contributed on: and modified on Thursday November 30th, 2006