Strawberry Rhubarb Pie

I had some rhubarb in my deep freezer and it was time for it to go. What better way than in a pie.

Ingredients:

1 1/4 - 1 1/2 cup sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 cup rhubarb, cut into 1/2" pieces
2 cup sliced fresh strawberries
1 tbsp. butter
Pastry for double crust pie

Directions:

In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.

Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate. Dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape; seal and flute edge.

Bake at 350°F for 1 hour.

Tips:

- It turned out great! Be sure to serve with vanilla ice cream!!