Strawberry Rhubarb Pie

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

Two-crust pie dough

4 cups rhubarb stalks (about 5 to 6 large stalks) cut into ¾ inch slices

1 ⅓4 cups sugar, plus 1 tablespoon for top

1 pound strawberries, hulled and thick sliced

2 tablespoons corn starch

¼ teaspoon salt

¼ teaspoon fresh ground nutmeg

1 tablespoon butter, cut into quarters

1 egg white, lightly whisked

Powdered sugar, optional

Directions at fresheggsdaily.blog

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