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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Recipe Summary

prep:
20 mins
bake:
50 mins
total:
1 hr 10 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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; fat 10g; cholesterol 7mg; saturated fat 4g; carbohydrates 41g; insoluble fiber 1g; protein 2g; sodium 136mg.
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