Someone in another group also knows I don't like rhubarf so he posted this
recipe then ***SPLATted*** me with it. So, I stole his recipe for Linda.
Piper
Strawberry Rhubarb Cream Pie
Nutritional content not available.
Ingredients
1 1/2 C. Splenda
1/4 C. all-purpose flour
3/4 tsp. ground nutmeg
3 eggs, beaten
4 C. chopped rhubarb
3 C. halved fresh strawberries
1 recipe pastry for a 9 inch double crust pie
1 egg white
Directions
Preheat oven to 400 degrees F (roughly 200 degrees C).
In a large bowl, mix together splenda, flour, and nutmeg. Stir in
eggs.
Fold in rhubarb making sure to coat well, then do the same with the
strawberries.
Pour mixture into pie crust.
Place second crust on top being sure to cut slits into it to vent
steam.
Brush egg white on top crust.
Bake for 50 to 60 minutes in the preheated oven, until rhubarb is
tender, and crust is golden.
Allow to cool.
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