Perfect for spring and summer, this Strawberry-Rhubarb Pie delivers a crave-worthy sweet tart flavor. When both rhubarb and strawberries are in season, this is the pie you have to make! If pie isn’t your thing, we have Strawberry-Rhubarb Soup.
Ingredients
3 eggs, beaten
2-1/2 cups red rhubarb, 1-inch slices
1-1/4 cups sugar
1-1/2 cups fresh strawberries, sliced
1/4 cup all-purpose flour
1 9-inch pastry crust with lattice top
1/4 teaspoon salt
1 tablespoon butter or margarine
1/2 teaspoon nutmeg
Instructions
Combine eggs, sugar, flour, salt, and nutmeg; mix well. In a separate bowl, combine rhubarb and strawberries.
Line 9-inch pie plate with pastry; fill with fruit mixture. Then pour egg mixture over the fruit. Place pads of butter across surface. Top with lattice crust, crimping edge high.
Bake at 400 degrees for about 40 minutes. Serve warm with or without a scoop of vanilla ice cream.
