excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press 2004
3 Cups of fresh rhubarb, 1/2 inch slices
2 Cups of sliced fresh strawberries
2 ‘Pillsbury’ original crescent roll tins
1/3 cup raw sugar
Mix rhubarb, strawberries and sugar to marinate in a bowl. Open both tins of crescent roll dough. Lightly oil a 10 inch pie plate Using one tin of dough from a ball and roll into a 12 inch diameter round bottom crust, Line the pie plate and fill the pie with the rhubarb, strawberry and sugar mixture. Roll the remaining tin of dough into a 10-inch diameter top crust and top the pie. Seal the pie rim in a pleasing fashion and fork pierce the top crust 3 times with steam vents. Bake uncovered in a preheated oven at 350 degrees for 35 minutes. The Pillsbury crescent roll crust will brown naturally without butter or egg; keep this one vegan.