1 pound rhubarb, cut in 1/2” slices or 1 qt. frozen or canned 1/2” rhubarb slices, drained
2 cups raspberries
1 1/2 cups sugar
3 Tbsp. cornstarch
Mix above together. Let rest for 15-20 minutes.
Line 10” pie plate with pastry; pour in filling. Adjust lattice top; seal edges. Brush lattice top and edges with milk.
Bake at 400° for about 45 minutes. Cover edges if needed to avoid over browning.
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