| Servings: 1 9inch pie | |||||
| ~3 cups rhubarb (2-3 stalks) | Diced | Toss in bowl till coated |
Pour in crust | Add lattice crust | Bake at 350F for 30 minutes cover with foil bake another 30-40 mintues till bubbly |
| ~3 cups raspberries | |||||
| 4 tablespoon butter, melted | |||||
| 1 1/3 cup sugar | |||||
| 1/2 cup flour | |||||