• 3 Ratings

Rhubarb and strawberries are a timeless favorite. Serve this scrumptious dessert warm with a scoop of vanilla ice cream.




  • Heat oven to 400 degrees F. Fit one of the pie crusts into a 9-inch pie plate. Set aside.

  • In a large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice. Let stand 5 minutes.

  • Pour strawberry mixture into crust-lined pie dish, leveling slightly.

  • Using a knife or pizza cutter, cut remaining crust into 1-inch strips. Interweave into a lattice pattern. Crimp strip edges with bottom crust to seal. Brush crust with milk, then sprinkle with 1 teaspoon sugar.

  • Bake at 400 degrees F for 50 minutes, covering edge of pie with foil if browning too quickly. Cool to room temperature. Serve slightly warm with ice cream, if desired.

Nutrition Facts

256 calories; 10 g total fat; 7 mg cholesterol; 136 mg sodium. 41 g carbohydrates; 2 g protein;


3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0