Seasonal Saturdays

Every Saturday I'll be blogging about seasonal items and a recipe. (I'm super busy tomorrow, so I'm blogging tonight) :)

Did you know:

Rhubarb is an early sign of spring. It originated in Western China and was prized for its medicinal qualities. The stalk is very tart-the leaves or roots should NEVER be eaten.

Store in the refridgerator in a plastic bag and use within a few days.

My husband LOVES rhubarb strawberry pie......I'm positive I'll be making this soon!

9 inch pie crust

6 Tablespoons flour

2 Tablespoons corn starch

1 1/2 cups sugar

2 cups rhubarb

2 cups strawberries

2 Tablespoons butter

Mix all dry ingredients together and then mix with rhubarb and strawberries. Place in crust. Put little chunks of butter around on top. Sprinkle a little nutmeg over it. Put on top crust and make a few slits. Bake at 425 degrees for 15 minutes. Then bake at 325 degrees for 45 minutes or till done.