Ingredients
6
6 servings
- •3 cups rhubarb, chopped
- •3 cups strawberry, quartered
- •1 cup sugar
- •¼ cup cornstarch
- •¼ teaspoon salt
- •1 package pie dough
- •whipped cream, to garnish
Instructions
- In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
- Line a pie tin with the pie dough.
- Preheat the oven to 375°F (190°C).
- Empty rhubarb and strawberry mixture into the pie tin, evenly distributing the mixture.
- Cut pie dough into strips and weave a lattice design on top of the pie. (You can also top with more pie dough in a full sheet with slits.)
- Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken.
- Let cool slightly before serving.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 502
- Carbohydrate: 66g
- Fat: 24g
- Fiber: 4g
- Protein: 5g
- Sugar: 29g
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