| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
8 |
Servings |
INGREDIENTS
|
|
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) |
|
8 |
servings, may be frozen |
INSTRUCTIONS
ADAPTED FROM: The Pleasures of Your Food Processor by Norene Gilletz Yield:
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.
Posted to JEWISH-FOOD digest V97 #053 by "Barbara S. Wand"
<bwand@ccs.neu.edu> on Feb 17, 1997.
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