2 cups fresh rhubarb, chopped
2 cups sliced strawberries
1 1/3 c sugar
1/3 c flour
zest of half an orange
2 Tbs butter
heavy cream and additional sugar for the crust1 recipe for a double pie crust (This is my favorite gluten-free pie crust recipe.)

Mix flour and sugar and fold carefully into strawberries, rhubarb and zest. Add to a pie crust and dot with butter. Top with pie crust ensuring there are vent holes or create a lattice crust.

Brush the top of the pie crust with cream and sprinkle generously with sugar. Bake at 425º 40-50 minutes or until crust is golden brown and the filling is bubbly. Cover the crust with foil as needed to keep from burning. (I never cover the crust with foil when I first put it in the oven to ensure that it doesn’t get smashed while the dough is still tender.)

Notes: I never brush my crust with an egg wash. I don’t like the glossy effect of an egg wash and I think it tastes much better with cream.

If you’re using frozen rhubarb, you’ll want to thaw and squeeze out some of the excess liquid before adding it to your filling.