I had actually never had this pie before and my husband has been asking me for the longest time to make one so I finally did, I tried this recipe from Worldwide WARD Cookbook Mom's Best Recipes. So darn YUMMY!!!!!!
2 Pillsbury roll out pie crusts (this is a double-crust pie)
3 cups of rhubarb diced up (I just used two large stalks and that worked well, they were each about a foot long)
2 cups of fresh sliced strawberries
1 1/4 cup sugar
1/2 tsp. salt
1/2 tsp. orange zest/rind
1/2 tsp. nutmeg
3 TBL. flour
Butter
Pre heat oven to 375.
Grease your pie dish and line it with one pie crust, set aside.
Combine rhubarb and strawberries then pour into pie shell.
In a medium bowl mix sugar, nutmeg, flour, salt and orange zest. Sprinkle evenly over top of the fruit.
Take teaspoon sized dollops of butter and drop where desired on top of fruit.
Place your second pie crust on top (before doing so you can make a little design if you like with a peri knife. I cut out a heart but you should at least make lines in the top for ventilation.) Fold over the edge (towards the center of the pie) and crimp the edges of the two pie crusts together with your fingers.
Brush milk over top of pie with a pastry brush but do not let it pool in the edges. Then LIGHTLY sprinkle top with sugar.
Bake at 375 for 1 hour.
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