Rhubarb Strawberry Pie
from Catherine Kidd* of Aquebogue

Ingredients:
1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
1/2 Tbs nutmeg
2 c Fresh strawberries
2 c Fresh rhubarb, cut in 1" pieces
2 Tbs Butter or margarine
1 Tbs Sugar
1 Pastry for 2-crust pie (homemade or store bought)

Combine sugar, salt, nutmeg and flour. Mix the sugar mixture gently with the strawberries and rhubarb. Add all to a pastry-lined 9 inch pie pan. Dot with small chunks of butter. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water or whipped egg white and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned.

Reminders:
If you pick a lot of berries remember that they can be frozen. So can rhubarb, raspberries, currants and blueberries!
Gently wash, hull and slice the strawberries and put into freezer bags marked with cup quantities. Wash and cut up the rhubarb, keep the other berries whole and store them the same way. Now just thaw them and you're ready to go!

* Cathy Kidd lives in Aquebogue with her husband, Jim, three children, and golden retriever, Gus. She's an avid gardener and a great cooker. The family is originally from the great state of Minnesota.

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