Recipe By : Betty Crocker's Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Fruit Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pastry for 9-inch Two-Crust Pie
2 cups sugar
2/3 cup all-purpose flour
1 teaspoon grated orange peel
if desired
3 cups cut-up rhubarb (1/2-inch)*
3 cups sliced strawberries
1 tablespoon margarine or butter
* Substitute
1 package unsweetened -- (16 ounces)
frozen rhubarb -- completely thawed
and drained
Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and orange
peel in large bowl; stir in rhubarb and strawberries. Turn into
pastry lined plate. Dot with margarine. Cover with top crust that has
slits cut in it; seal and flute. Sprinkle with sugar if desired.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent
excessive browning. Remove foil during last 15 minutes of baking.
Bake about 55 minutes or until crust is brown and juice begins to
bubble through slits in crust.
8 SERVINGS; 480 CALORIES PER SERVING.
