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Ingredients
- 3 c. diced rhubarb
- 3 c. sliced strawberries
- 2 to 2 1/4 c. sugar
- 3/4 c. cornstarch
- 3 Tbsp. butter
Method
- Mix all ingredients well, and pour into a 9-inch pastry-lined pie pan.
- Cover with top crust.
- Bake at 425° for ten minutes; reduce heat to 350° and bake until bubbly.