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Directions
- Preheat oven to 400ºF.
- Clean and cut rhubarb and strawberries. Place prepared
fruit and lemon juice in a large bowl. Add sugar, corn starch, salt and cinnamon. Stir until fruit
is lightly coated.
Cover bottom of pie plate with 1 pastry crust, leaving an overhang
of approximately 1/2 inch. Pour fruit mixture into bottom of unbaked crust, dot with butter and
sprinkle with freshly ground nutmeg, if desired.
Place remaining crust over fruit filled
crust. Seal and flute the edges. Cut 6 slashes on the top of crust to release steam while baking.
Beat egg white until frothy and spread over top crust. Sprinkle lightly with sugar if
desired.
Bake at 400ºF for 10 minutes. Reduce heat and cover edges to prevent over-browning.
Continue baking at 375ºF for 50 to 55 minutes.
Remove and cool on rack before serving.
Garnish with ice cream or whipped topping, if desired.
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