Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1/8 tsp salt
- 1 tbsp lemon juice (freshly squeezed)
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix strawberries, rhubarb, sugar, flour, salt, and lemon juice until combined.
- Roll out the pie crust and place it into a pie pan.
- Pour the filling into the crust and cover with a second layer of crust. Seal edges and cut slits for steam.
- Bake for 40-50 minutes until golden brown and bubbly.
- Allow cooling on a wire rack before slicing.
Notes
- For added flavor variations, consider mixing in blueberries or a sprinkle of cinnamon.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg