In a large bowl, mix the rhubarb, strawberries flour and sugar. Heap into prepared pie shells.
Next, mix topping ingredients then add the cup of margarine and with 2 forks or a pastry blender, cut until coarse. Distribute evenly over prepared pies.
Wrap 3 up in tin foil and then in Freezer Bags and put in the freezer for a later day. (Be sure to freeze them level as they will seep)
Fresh - Bake at 425 degrees F for 40 - 50 minutes or until crust is brown and juice begins to bubble.
Frozen - Bake at 425 degrees for 20 minutes then at 350 degrees for 1 hour or until crust is brown and juice begins to bubble.
Source: The topping recipe is from an Old Betty Crocker recipe - not sure about the inside...
By Faith from Lynden, WA
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