Ingrients & Directions


3 ea Eggs, beaten 2 1/2 c Rhubarb, red, 1 inch slices
1 1/4 c Sugar 1 1/2 c Strawberries, fresh, sliced
1/4 c Enriched flour 1 ea Pastry for 9″ lattice crust
1/4 t Salt 1 T Butter or margarine
1/2 t Nutmeg

Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine
rhubarb and strawberries. Line 9″ pie plate with pastry; fill with
fruits. Pour egg mixture over. Dot with butter. Top with lattice
crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill
openings in lattice crust with whole strawberries. Serve warm- plain,
or topped with vanilla ice cream.
Yields
6 servings