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Strawberry-Rhubarb Pie




Source of Recipe


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Recipe Introduction


Jean Stuckmeyer

Stuckmeyer's Farm in Fenton/Arnold area south of St. Louis, is a fourth generation producer featuring pick-your-own pea patch and other seasonal produce more flavorful than your local supermarket offerings.
Both white and green asparagus are grown, strawberries and rhubarb will be available around May 20th.


1 pie crust, top and bottom
prick bottom crust

Mix 1 lb. rhubarb, washed and cut into 3/4 inch chunks
1 pint strawberries, washed, hulled cut in half with
5 Tab flour
grating of fresh nutmeg,
1 1/4 cups sugar

Spoon into crust and dot with 2 Tab butter. Cover with top crust and cut a few vents. Bake at 400 degrees for 50 minutes or until crust is lightly browned and juices are bubbling. Cool completely before cutting.