Rhubarb and strawberries are a timeless favorite. Serve this scrumptious dessert warm with a scoop of vanilla ice cream.

Source: Family Circle
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Ingredients

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Directions

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  • Heat oven to 400 degrees F. Fit one of the pie crusts into a 9-inch pie plate. Set aside.

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  • In a large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice. Let stand 5 minutes.

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  • Pour strawberry mixture into crust-lined pie dish, leveling slightly.

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  • Using a knife or pizza cutter, cut remaining crust into 1-inch strips. Interweave into a lattice pattern. Crimp strip edges with bottom crust to seal. Brush crust with milk, then sprinkle with 1 teaspoon sugar.

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  • Bake at 400 degrees F for 50 minutes, covering edge of pie with foil if browning too quickly. Cool to room temperature. Serve slightly warm with ice cream, if desired.

Nutrition Facts

256 calories; total fat 10g; saturated fat 4g; cholesterol 7mg; sodium 136mg; carbohydrates 41g; fiber 1g; protein 2g.

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