Just a note about this pie, I used a little more strawberries (like 7 or 8 cups) for this and it turns out fine. I think using equal amounts of fruit or more strawberries than rhubarb is key (unless you like more rhubarb I guess) :-) It makes 2 pies.
- 6 c strawberry (cut in chunks)
- 6 c diced rhubarb (also cut in chunks about a 1/2″ thick)
- 2 c Splenda (for baking)
- 1 c white flour
Preparation: Dump all ingredients into a large bowl and toss well to coat. Put into a freezer-safe container or freezer bag then into the freezer it goes. Easy as that.
Baking Instructions: When filling has thawed, place half of the mixture into 1 pie shell (I use frozen pre-made shells and keep it frozen until I want to use it). Dot with butter (about 2 tbsp) and cover with crust (crumble, pie dough, or butter puff pastry all work well). Bake at 400°F.