Pastry for 2-crust pie
1 1/4 c. sugar (or 3/4 cup sugar & 1/2 cup Splenda)
1/8 tsp. salt
1/3 c. flour
2 c. fresh strawberries
2 c. (1-inch pieces) fresh rhubarb
2 tbsp. butter
1 tbsp. sugar
Combine 1 1/4 cups sugar, salt and flour. Arrange half of strawberry-rhubarb in pastry-lined 9-inch pie pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents. Bake in hot oven (425 degrees) for 40-50 minutes or until rhubarb is tender and crust is brown.
Serve warm or cool with vanilla ice cream.
When my ex and I were still together, we attempted to make a pie such as this one. It turned out to be strawberry rhubarb soup inside some pastry. NOT delicious. LOL