Sherrie's recipe was for a rhubarb custard pie, calling for 4 cups of rhubarb. Once I got started, I realised I was short on rhubarb. Our rhubarb isn't quite ready yet, so I am still living off last summer's frozen rations. Luckily, there were some frozen strawberries that I could substitute... And strawberry-rhubarb is one of my favourite combinations!
I began with the easiest crust ever -
1 1/2 Cups Flour
2 tsp Sugar
1 tsp Salt
1/2 Cup Oil
2 Tbsp Milk
Put all ingredients into a 9" pan. Stir with a fork until combined and press into bottom of pan. Poke holes in pressed crust with a fork.
Then came the delicious filling -
1 Cup Sugar
3 Tbps Flour
2 Cups Rhubarb
2 Cups Strawberries
Wisk together eggs, sugar, and flour. Stir in rhubarb and strawberries. Pour into shell. Bake at 425' for 10 minutes, then reduce to 325 for an additional 45 minutes. Because my fruit was frozen, it added more wetness to the mixture, and I had to leave it in a little longer. Just keep an eye on it until the middle is set.