...1 C. white sugar
...1/2 C. all purpose flour
...1 lb. fresh rhubarb, chopped
...2 pints fresh strawberries, sliced
...2 T. butter
...1 egg yolk
Preheat oven to 400*. In a large bowl combine rhubarb, strawberries, flour and sugar. Stir until fruit is coated in sugar and flour. Let sit for 30 minutes.
In the mean time, ignore the pie crust in this picture. I was going to go premade. I then realized somewhere along the line I made a one crusted something which left me with only one crust to make a two crust pie...which is where these ingredients come in...
...3/4 C. oil
...1/4 C. milk
...2 C. all purpose flour
Combine all ingredients and roll out between two peices of waxed paper. Remove one side of waxed paper and flip over into pie plate. Peel off top layer of paper. Be sure to either grab two new pieces of waxed paper for the top crust, or flip the two you've already used and use the clean side for the crust to be rolled between.
Once the filling is ready, pour into bottom crust and then top with a few pats of butter. Place remaining crust on pie and brush with either an egg yolk or some milk and sprinkle with sugar. Be sure to poke openings for the pie to vent while baking. Bake at 400* for 35-40 minutes.
This smelled amazing while baking. When I pulled it out of the oven I was so disappointed by how terrible I thought it looked. But it certainly was delicious! I will definetely make this again before rhubarb season is up, and I will even make it in the winter with the rhubarb that I freeze! It was amazing!
To see more tasty treats (and a quite humurous story about grilling!), check out Tasty Tuesday over at Balancing Beauty and Bedlam! And for more great rhubarb recipe (I know I'll be trying them ALL!) check out In Season Recipe Swap over at Tammy's Recipes!