Made a strawberry rhubarb pie today with rhubarb that I bought at the Pagosa Springs Farmer’s Market on Saturday. Hope it tastes as good as it looks! Thanks, Nancy Smith, for your recipe.
2 cups sliced rhubarb
2 cups sliced strawberries
1 1/4 cup sugar (I used a little less!)
1/3 cup flour
1 T corn starch
Couple shakes of salt (my addition – I think anything with sugar tastes richer and more balanced with a bit of salt)
Protect the edges of crust with a little foil for the first 15 minutes and remove when you turn the oven down.
Bake at 425 for 15 minutes, then 325 for 35 minutes.
Nancy warns that this pie tends to overflow so be sure to put it on a cookie sheet, foil lined, preferably.