Title: Fourth Street Rose Rhubarb Pie
Categories: Pie Dessert
Yield: 8 Servings
| 2 | | Eggs |
| 1/4 | c | Flour |
| 1 | | Pie shell ----stuuessel topping------ |
| 1/4 | c | Shortening |
| 1 | | Pinch of salt |
| 3/4 | c | Flour |
| 1/2 | c | Sugar |
| 2 | c | Frozen strawberries |
| 2 | c | Frozen rhubarb |
| 1/2 | c | Sugar |
| 1/4 | c | Butter |
| 3 | tb | Liquid honey |
Pre heat oven 425 degrees f Wisk eggs in large bowl. Wisk sugar, flour
until smooth. Set aside. Cut rhubarb, fold into egg mixture. Put in pie
shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply
topping and bake for 40 minutes.