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Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980

Gramp's Rhubarb Strawberry Pie

Nothing says summer like strawberry rhubarb pie.

(Makes enough filling for one 9-inch double-crust pie)

Filling:

6 tablespoons flour
2 tablespoons cornstarch
1 1/2 cups sugar
2 cups rhubarb
2 cups strawberries

Dough for a double-crust pie (Use your favorite recipe)
2 tablespoons butter, cut into small pieces
Dash of nutmeg


Preheat oven to 425 degrees.

In a large bowl, combine flour, cornstarch and sugar.  Mix those dry ingredients with rhubarb and strawberries.  Place filling in crust and top with small chunks of butter and a sprinkle of nutmeg.  Place second crust on top of filling, seal edges, and make a few slits on the top to allow steam to escape.  Bake for 15 minutes, then reduce heat to 325 degrees and bake for 45 minutes more or until crust is golden and fruit is bubbling.