Pastry for two crust pie
2 c Sliced rhubarb
2 c Halved strawberries
1 1/4 c Sugar (or to taste)
1/3 c Flour
1 tb Margarine (pareve)
ADAPTED FROM: The Pleasures of Your Food Processor by Norene Gilletz Yield:
8 servings, may be frozen
Slicer: Cut rhubarb to fit feed tube. Slice, using firm pressure. Measure
about 2 c. sliced. Mix with strawberries, sugar, and flour.
Fill pie shell with filling. Dot with margarine. Put on top crust. Cut
slits in it, flute, and sprinkle with a little sugar.
Bake at 425 degrees for 40 or 50 minutes.