Strawberry Rhubarb Pie....

Prep: 35 min     Bake Time: 55 min     Cool: 2 hours     *8 servings

Rhubarb is very tart so there is a lot of sugar in this pie. If you are using young rhubarb that is picked early in the season, the lower amount of sugar will probably be enough. Mature rhubarb needs more sugar.

Ingredients:
Pastry for a Two-Crust Pie
2 cup sugar ( I only used 1 1/2 and it was perfect)
4 Tbsp corn starch
1 tsp grated orange peel (optional)
3 cups 1/2 inch pieces rhubarb
3 cups diced strawberries
1 Tbsp butter or stick margarine

Directions:
Heat oven to 425 degrees. Make Pastry.

 Mix sugar, corn starch and orange peel in a large bowl. Stir in the rhubarb and strawberries.

 Turn into pastry lined pie plate. Cut butter into small pieces; sprinkle over the rhubarb and strawberries.

 Cover with top pastry that has slits cut in it to let out steam.

 Seal the edges of pastry and flute and if you have any left over you can use cookie cutters to cut out any decorations desired. Cover the edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove the foil during the last 14 min of baking.
Bake about 55 minutes or until crust is golden brown and the juice begins to bubble through the slits in crust. Cool on wire rack at least 2 hours.

Rhubarb