I tweaked a favorite recipe to keep the sugar content lower than normal while keeping the flavor and juiciness. Strawberries were on sale, so I grabbed two boxes and a handful of Rhubarb stalks. Yum!
Nancy's Strawberry-Rhubarb Pie
9" Double Crust pie (I used 2 frozen shells, defrosting 1 for the top)
1/2 Cup white sugar
1/2 Cup sugar substitute (I used Splenda)
1/2 Cup flour
Approx. 1 pound Rhubarb stalks
2 Pints fresh strawberries
2 Tablespoons butter Cooks @400 35 to 40 minutes
Preheat oven to 400 degrees F. Place pie shell on cookie sheet to catch drips. Mix flour and sugar then add sliced fruit (thinner the better). Toss and set aside about 30 minutes. Pour fruit mixture into unbaked shell. Dot with butter slices. Cover with top crust and seal edges. Cut about 8 slits in the crust for steam. Cover top loosely with foil for the first 20 minutes. Remove foil and continue cooking about 15 to 20 minutes or until top is golden brown and fruit is bubbling.
Best served cold (to solidify) but can be gently reheated. Vanilla ice cream is a great addition.
Enjoy a slice while reading a book or two, all of which you can find HERE.
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