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This is an annual favorite that I have made for years. Pick rhubarb that is easy to pull from the base. The redder the better as far as the stalks go. It takes four cups for two pies.
4 cups rhubarb, sliced one inch 4 cups sliced strawberries 1 ½ cups sugar ½ cup brown sugar ½ cup flour 1 tsp. nutmeg ¼ cup fresh squeezed orange juice 4 tbls butterDirections:
Combine all ingredients above and let stand while you make the crust and bake it.
Line bottom crust on two pie pans and brush with egg white. Bake for 10 minutes at 400.
Divide filling between two pies and dot butter on top
Put top crust on and pinch edges
Brush with egg white, sprinkle with sugar, and pierce several times with knife.
Bake 45 minutes at 375
Make sure you put a piece of foil underneath to catch the runoff!
Enjoy warm with ice cream or half and half
Don’t step on the scale for at least a week
Recipe and Photo by Siri Stevens
