From the kitchen of AnnMarie Barkwell
Combine:
1/2 c sugar
1/4 c flour
3 c frozen chopped rhubarb
1 16 oz package frozen sliced strawberries, w/ sugar (thawed)
Let stand 15 minutes, rhubarb should be partially thawed, but still icy.
Place in a pastry lined pie dish.
Dot with butter. Cover with pastry.
GENEROUSLY brush with milk then sprinkle with sugar.
Bake @ 425 for 50 minutes or until fruit is bubbly & crust is golden.
NOTES
- I add an egg wash to the inside crust before adding the fruit to prevent a soggy crust. – Steve