The classic combination of sweet strawberries and tart rhubarb taste best in a slice of pie, and this recipe is no exception. Pillsbury™ pie crust takes the fuss out of the prep work, while the homemade filling is bursting with flavor.
Prime rhubarb season runs from April to June. The stalks are edible; the leaves are not.
Make this dessert extra special and serve with a scoop of vanilla ice cream.
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