Yield: 6 servings
- 3 eggs, beaten
- 2 1/2 cups red rhubarb, 1-inch slices
- 1 1/4 cups sugar
- 1 1/2 cups fresh strawberries, sliced
- 1/4 cup enriched flour
- 1 9-inch pastry crust with lattice top
- 1/4 teaspoon salt
- 1 tablespoon butter or margarine
- 1/2 teaspoon nutmeg
InstructionsCombine eggs, sugar, flour, salt, and nutmeg; mix well. In a separate bowl, combine rhubarb and strawberries.
Line 9-inch pie plate with pastry; fill with fruit mixture. Then pour egg mixture over the fruit. Place pads of butter across surface. Top with lattice crust, crimping edge high.
Bake at 400 degrees for about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm plain, or topped with vanilla ice cream.