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<title>Strawberry and Rhubarb Pie</title>
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<h1><span style='font-weight:normal'>The inspiration for this recipe comes from
Gladys who is the master of cold weather, warm rhubarb desserts and a pretty
damn good cook to boot. The twist is Pillsbury�s original crescent rolls in a
tin. The reason is two fold, our friend <a
href="http://www.gastroblog.com/jackie.php">Jackie</a> at The Daily Bread who
is talented enough to have nurtured rhubarb through the snow, the second reason
is that Pillsbury provides a ready made vegan pie crust, not the one pre-formed
(it contains lard) but the one called �Pillsbury�s Original Crescent Rolls.�<o:p></o:p></span></h1>
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<h1>Strawberry and Rhubarb Pie</h1>
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<p class=MsoNormal><i>excerpt from:</i> <b>A Vegetarian Cooks� Book,</b> <i><u>The
Green Cutting Board Press 2004<o:p></o:p></u></i></p>
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<p class=MsoNormal>Ingredients</p>
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<p class=MsoNormal>3 Cups of fresh rhubarb, 1/2 inch slices </p>
<p class=MsoNormal>2 Cups of sliced fresh strawberries</p>
<p class=MsoNormal>2 �Pillsbury� original crescent roll tins</p>
<p class=MsoNormal>1/3 cup raw sugar</p>
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<p class=MsoNormal>Preparation</p>
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<p class=MsoNormal>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.</p>
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<p class=MsoNormal>Serves 6</p>
<p class=MsoNormal>vegan</p>
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