You know it is the beginning of summer when you can start eating out off the gardens slowly. Right now ruhbarb is at its prime and thanks to Isaac for picking one of our entire plants we have been eating lots of ruhbarb. This pie is super fast and very good. I did a little bit of cheating and bought a store bought crust for the bottom, where all I had to do was roll it out.
The filling is about three cups of ruhbarb, 2 cups of sliced strawberries, sugar and cornstarch
The top is 1/2 cup brown sugar, 1 cup flour and 1 stick of butter
I baked at 375 until the crust was a nice golden brown. That's it. It was so good.
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| without the top |
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| top |
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| after it was baked |
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