Dessert - Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Ingredients

2 cups sliced rhubarb
1/2 cup white grape juice
2 Tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 pint sliced strawberries
1/2 cup strawberry jam
1 cup sliced rhubarb
2 pie crusts
1/4 cup strawberry jam
1 egg white

Directions

Preheat oven to 450. Combine 2 cups rhubarb and grape juice in medium saucepan. Bring to boil over medium heat. Reduce heat to low. Simmer, uncovered, until rhubarb is tender, 8-10 minutes and then drain. Combine cornstarch, cinnamon, nutmeg, and salt in medium bowl mixing well. Add strawberries and toss to coat. Stir in cooked rhubarb and 1/2 cup strawberry jam. Stir in 1 cup uncooked rhubarb. Fill pie shell with fruit mixture and dot with 1/4 cup strawberry jam.

Roll out remaining pastry to cover top. Brush egg white over top crust. Bake 10 minutes.

Reduce oven to 350. Brush egg white over top crust again. Continue baking 30 minutes, until pastry is golden brown and filling is hot and bubbly. Cool on wire rack.

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