Rhubarb and Strawberry Pie
10” unbaked pie shell
4 cups diced rhubarb
1-2 cups sliced strawberries
1/3 cup flour
1-1/2 cups white sugar
1 cup sour cream
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup soft butter
Prepare pastry. Arrange fruit in the pie shell. Mix the 1/3 cup flour and sugar and blend in the sour cream. Pour evenly over the fruit. Blend the topping ingredients together until crumbly and then sprinkle over the pie. Bake at 450’ F for 15 minutes. Reduce oven to 350’F and bake for an additional 30 minutes.
Yield: 6 servings
Berry photographs on this page courtesy of
Native Fruit Development Program,
Department of Plant Sciences, U of S.
DirectWest Internet Business Solutions.
Copyright 2002 SFGA Saskatchewan CANADA
All rights reserved.