Strawberry Rhubarb Pie


3 cups rhubarb, cut in -inch slices

3 cups (16 ounces) strawberries

cup brown sugar

cup sugar

cup cornstarch

1 teaspoon cinnamon

teaspoon salt


Make two 9-inch pie crusts, and roll bottom crust into a 9-inch pie plate.

Combine all ingredients and add to crust. Top with second crust and make vents in crust.

Bake at 400 F for 20 minutes. Lower temperature to 350 F and bake an additional hour.

Recipe courtesy of Cheri Meisels.