Strawberry Rhubarb Pie
Preheat oven to 400F
Two pie crusts
3 stalks of rhubarb
10 to 12 oz. of frozen strawberries in sugar sauce
1/2 cup of white vinegar
juice of one lemon
1/2 cup of granulated sugar
freshly grated nutmeg
Have pie crusts at room temperature to roll out. Roll out first crust and put on the bottom of a pie plate.
Put rhubarb, strawberries, vinegar, lemon, sugar and nutmeg in a microwavable bowl. Nuke for 5 minutes. Add two tbl. of sifted cornstarch and stir well with a fork.
Put rhubarb mixture in the prepared pie plate. Dot with butter. Cover with top crust. Bake for 30 to 45 minutes.
