Ingredients
6
6 servings
- •1 cup white sugar
- •1 ½ cups sliced fresh or frozen rhubarb, thawed
- •½ cup butter
- •½ cup frozen sliced sweetened strawberries, thawed
- •2 eggs
- •1 (15 ounce) package pastry for a 9 inch double crust pie
- •1 tablespoon milk
- •3 tablespoons white sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.
- Unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.
- Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.
Nutritional Facts
Per 6 servings
- Calories: 669
- Carbohydrate: 76g
- Fat: 39g
- Fiber: 3g
- Protein: 7g
- Sugar: 45g
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