This recipe comes from Recipes in The Mail and was submitted by Terri. If you want to subscribe click here or send a blank email to: atoz.3@add.postmastergeneral.com

Ingredients

1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

• Preheat oven to 400ºF / 200ºC.

• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

• Bake at 400ºF / 200ºC, for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Makes 1 pie