⅓ cup flour
½ tsp grated orange peel
pie pastry
2 cups cut-up fresh rhubarb
2 cups strawberries
2 tbsp butter
Heat
oven to 425º. Prepare you pie pastry per
instructions. Mix sugar, flour and
orange peel.
Turn half of the rhubarb pieces and strawberries into the pastry lined pie pan. Sprinkle with half of the sugar mixture. Repeat with more rhubarb and strawberries,
sprinkle with balance of sugar mixture and dot with butter. Cover the top with pastry and cut slits in
the top for vents. Cover the sealed
edges of the pie crust with aluminum foil to prevent excessive browning. Remove foil during the last 15 minutes of
baking. Bake 40-50 minutes until crust
is brown and juice begins to bubble through the vents
