• 2 cups Driscoll's strawberries
• 1-1/2 cups sugar
• 2 packages pastry for two-crust pie
• 2 cups rhubarb
• 3 Tbs. flour
• knob of butter

Mix rhubarb and strawberries with sugar and flour. Pour mixture into unbaked pie shell and dot with butter. Add top crust and bake at 425°F for 45-50 minutes.

Source: Ordinary and Extraordinary Fruits and Vegetables by Mary Zenorini Silverzweig, published by South Mountain Press 1989.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 594, fat 27.9g, 42% calories from fat, cholesterol 0mg, protein 5.9g, carbohydrates 81.6g, fiber 2.8g, sugar 41.0g, sodium 436mg, diet points 14.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 0.1, Lean meat: 0.0, Fat: 5.4, Sugar: 4.7, Very lean meat protein: 0.0

  view detailed nutritional information