Desserts:

Strawberry-Rhubarb Pie Filling

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Nearly everyone has his or her own favorite piecrust recipe, so I encourage you to use yours, except to say please use butter, not shortening or margarine. Not only are the latter two indigestible, they make heavy, leaden crusts to boot!

Ingredients

2 eggs, lightly beaten
3/4 cup sugar
2 tabelspoons all-purpose flour
1-1/2 cup fresh rhubarb, sliced
1-1/2 cup fresh strawberries, halved or quartered (depending on size)
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon fresh ground cardamom
A little butter, to top

Instructions

Beat the sugar and flour into the eggs. Fold in the remaining ingredients (except the butter). Fill an unbaked pie shell and top with bits of the butter. Cover this with a lattice of pie dough, brush with egg wash, sprinkle with sugar, and bake about 40 minutes at 350 degrees until golden brown. Allow to cool in the kitchen window to make your neighbors envious

Courtesy of Chef Kurt Michael Friese of Devotay Restaurant in Iowa City