Makes 6 to 8 servings.
1 1/4 C sugar
1/2 C all-purpose flour
2 C diced fresh rhubarb
1 C sliced fresh strawberries
1 (9″) unbaked deep-dish pie shell
4 eggs
1/4 C skim or low-fat milk
1 t almond extract
Fresh strawberries, optional
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Preheat oven to 425 degrees. In medium bowl, stir together sugar and flour. Add rhubarb and strawberries. Gently toss until evenly coated. Spoon rhubarb mixture evenly into pie shell. In same bowl, beat together remaining ingredients, except fresh strawberries, until well blended. Pour over rhubarb mixture.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until knife inserted near center comes out clean, an additional 25 to 30 minutes. Cool on wire rack. Garnish with fresh strawberries, if desired..
