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| 3 Tasse | Strawberries; hulled and sliced |
| 1 x ca. 450 g | Rhubarb; thawed if frozen, trimmed and cut into 1/2 inch pieces |
| 1 3/4 Tasse | Sugar; more if rhubarb is very tart |
| 2 Esslöffel | cornstarch |
| 3/4 Teelöffel | cinnamon |
| 1/4 Teelöffel | nutmeg |
| 3 Esslöffel | all-purpose flour |
| 3 Esslöffel | Unsalted butter; cut into small pieces |
| 1 | Ready-made pie crust |
| 4 Tasse | Vanilla ice cream*; (optional) |
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Preheat oven to 400€F. Combine strawberries and rhubarb in a mixing bowl.
Combine next 5 ingredients in another bowl. Fold dry ingredients into strawberry and rhubarb mixture. Stir in butter and toss. Transfer fruit mixture to a buttered deep 9 inch baking dish. Top with pie crust. Fold edges under and crimp between thumb and forefinger along rim of baking dish. Cut two 3 inch vents in crust. Bake 40-45 minutes or until crust is golden. Serve warm with ice cream, if desired.
This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
Per serving: calories 359, fat 11.2g, 27% calories from fat, cholesterol 12mg, protein 2.7g, carbohydrates 64.2g, fiber 3.5g, sodium 187mg. Sent recipeLu 3/98
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