• 1-1/2 cups strawberries, sliced
• 4 cups rhubarb, cut into 1/2 inch slices
• 2/3 cup all purpose flour
• 1-1/2 cups sugar
• 1-1/2 tsp. cinnamon
• 2 refrigerated pie crusts
• 2 tsp. unsalted butter, cut into pieces
• 2 Tbs. milk
• 1 Tbs. sugar

Preheat oven to 375°F. Combine strawberries and rhubarb in a bowl. Combine sugar, flour and cinnamon in another bowl and stir into fruit. Arrange one pie crust in the bottom of a 9 inch pie plate. Transfer fruit mixture to pie crust and dot with butter. Cover with second pie crust, crimping edges together. Cut several slits in pie crust to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake 35-40 minutes until bubbly and golden.

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 420, fat 13.6g, 29% calories from fat, cholesterol 3mg, protein 4.5g, carbohydrates 71.8g, fiber 3.0g, sugar 42.9g, sodium 297mg, diet points 9.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 0.4, Lean meat: 0.0, Fat: 2.6, Sugar: 3.5, Very lean meat protein: 0.0

  view detailed nutritional information