Strawberry Rhubarb Pie

Quick rhubarb tip: the leaves are poisonous. Commercially, this won’t be a problem. But if you pick up rhubarb at a farmer’s market and it’s not quite fully trimmed, you want to go ahead and, y’know, trim it.

From a box sold in San Antonio, Texas.

Strawberry-Rhubarb Pie

1 1/2 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
3 cups 1/2 inch pieces rhubarb
1 cup sliced strawberries
pastry for 2-crust 9-inch pie
1 Tablespoon butter or margarine

Combine sugar, flour, salt, and nutmeg. Add fruit, mixing well; let stand 20 minutes. Spoon into 9-inch pastry-lined pie plate. Dot with butter. Moisten edge; adjust top crust; flute edge.

Bake in hot oven (400 deg.) about 40 to 45 minutes or until done. Serve slightly warm.

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