1 quart(s) cleaned and hulled strawberries, set 1/2 c. aside
Instructions
Cook 1/2 cup strawberries in small saucepan; strain and put juice
in medium saucepan. Make or bake ready-made single 9-inch pie
crust as directed on pkg or recipe you use for single crusts; bake 8
minutes (after poking crust with fork all over it to get out air
bubbles when baking); let cool.
Cook 3 cups rhubarb, 1 cup hot water, 1 cup suger in strawberry
juice till boiling and rhubarb is soft. Mix 3 tablespoons cornstarch,
1/4 cup water, 1/2 cup granulated sugar; add to rhubarb mixture
in pan. Let come to a boil, stirring constantly till clear.
Pour strawberry/rhubarb mixture from pan over strawberries in the
pie crust.
Cool at least 1/2 hour and refrigerate a few hours; sets while
cooling
Originally Submitted
5/13/2009
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