It’s rhubarb season and very nearly the strawberry season in the Pacific Northwest. Here is a family favorite recipe to celebrate the season. Enjoy.
1 1/2 cup sugar
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
4 1/2 cups rhubarb, cut into 1/2-inch pieces
2 cups strawberries, sliced
2 tablespoons butter
Pastry for 2-crust 10-inch pie
Combine sugar, flour, salt, and nutmeg. Add fruit, mixing well. Let stand 20 minutes. Spoon into 10-inch pastry-lined pie plate. Dot with butter. Top with 2nd pastry and flute the edge.
Bake at 400 degrees for about 1 hr, 20 minutes or until done.
Your kitchen, I promise, will smell divine!