Recipe

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• 1 (15 oz) package refrigerated pie crusts
• 3 cups fresh rhubarb, pieces (can use frozen )
• 3 cups fresh strawberries, quartered (about 1 lb)
• 1 cup sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tbsp milk
• 1 tsp sugar
• vanilla ice cream (optional)

• 1 Combine 1 cup sugar with cornstarch; set aside.
• 2 Heat oven to 375 degrees.
• 3 Fit one of the pie crusts into a 9-inch pie plate.
• 4 Set aside.
• 5 In large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice.
• 6 Let stand 5 minutes.
• 7 Pour strawberry mixture into crust-lined pie dish, leveling slightly.
• 8 Using a knife or pizza cutter, cut remaining crust into 1-inch strips.
• 9 Interweave into a lattice pattern.
• 10 Crimp strip edges with bottom crust to seal.
• 11 Brush crust with milk, then sprinkle with sugar.
• 12 Bake at 375 degrees for 50 minutes, covering edge of pie with foil if browning too quickly.
• 13 Cool to room temperature.
• 14 Serve slightly warm with ice cream, if desired.