Prepared Pie crust (feel free to make your own, if you’d like)
2 Cups sugar
2/3 Cup flour
1/4 tsp of salt
3 Cups rhubarb, but into ½ inch pieces
3 Cups strawberries, sliced
1 tsp of grated orange peel
1 Tbsp butter, if desired (optional)
Preheat oven to 400°F.
Prepare pie crust in pie pan, set aside.
In a large mixing bowl add the sugar, flour and salt. Add rhubarb, strawberries, and orange peel, and combine together well. Pour strawberry-rhubarb mixture into prepared pie crust. Top with butter, if desired. Cover with top crust and add slits.
Bake at 400°F for 20 minutes. Reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie) until crust is golden and pie is bubbly. Cool pie pan on a rack.
Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.
Delicious with a scoop of vanilla ice cream or vanilla frozen yogurt!
Cooks Note: You may want to place the pie pan on a baking sheet to avoid any possible messy overflow in your oven.