Never rub another man’s rhubarb. Get your own rhubarb; then you can rub it all you like.
- THE FILLING!
- 1 cup white sugar
- 1⁄2 cup all-purpose flour
- 1 lb. fresh rhubarb, chopped
- 2 pints fresh strawberries
- 2 tbsp. butter
- THE CRUST!
- 1 9‑inch pie crust (double crust)
- THE STUFF ON TOP!
- 1 egg yolk
- 2 tbsp. white sugar
Preheat oven to 400 °
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
Bake at 400 ° for 35 to 40 minutes, or until bubbly and brown. Cool on rack.