3 ea Eggs, beaten 2 1/2 c Rhubarb, red, 1 inch slices
1 1/4 c Sugar 1 1/2 c Strawberries, fresh, sliced
1/4 c Enriched flour 1 ea Pastry for 9″ lattice crust
1/4 ts Salt 1 tb Butter or margarine
1/2 ts Nutmeg
Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb
and strawberries. Line 9″ pie plate with pastry; fill with fruits. Pour
egg mixture over. Dot with butter. Top with lattice crust, crimping edge
high. Bake at 400 degrees about 40 minutes. Fill openings in lattice
crust with whole strawberries. Serve warm- plain, or topped with vanilla
ice cream.
Yields
6 servings