This is a delicious summer-time recipe that I've had on the side of my fridge for, well, at least two and a half years. It's a wonderful treat for a summer day.
1c + 2tsp sugar (divided)
1/3 c flour
1/4 tsp salt
1/4 tsp cinnamon
2 1/2 c sliced rhubarb
2 1/2 c whole strawberries halved or quartered if large
2 tsp fresh lemon juice
1 tsp vanilla
2 T unsalted butter cut into small pieces
1 T milk
Whisk 1c sugar, flour, salt, and cinnamon in bowl. Add rhubarb, strawberries, lemon juice, and vanilla. Toss. Set aside for 10 min. Preheat over to 425 degrees. Put oven rack in lower 1/3 of oven. Place mixture into a bottom pie crust. Distribute butter over fruit. Cover with a top crust. Seal edges. Brush top crust with milk and sprinkle with remaining 2 tsp sugar. Bake for 30 min. Reduce over to 350 degrees and bake another 25-30 min.
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