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Ingredients
- 2 c. rhubarb
- 1 c. strawberries
- 1 c. sugar
- 2 Tbsp. flour
- 1/8 tsp. salt
- 2 eggs, beaten
Method
- Peel rhubarb and cut into 1/2-inch slices before measuring. Wash and cut strawberries in pieces.
- Line a pie pan with plain pastry.
- Mix sugar, flour, salt and eggs.
- Add to the rhubarb and strawberries and turn into pan.
- Moisten edge of crust with water. Cover with a top crust or cover with crumbs.
- If covering with crust, press edges together, then trim.
- Gash top to let steam escape.
- Bake in quick oven at 425° for 10 minutes.
- Reduce heat and continue baking at 325° for 30 minutes.
