Strawberry Rhubarb Pie

• 1/2 cups Unsalted Butter
• 1 cup Granulated Sugar
• 1/2 cups Brown Sugar
• 1 whole Lemon, Juiced
• 2 Tablespoons Water
• 1/4 cups All-purpose Flour
• 1-1/2 pound Rhubarb, Sliced
• 2-1/2 pounds Strawberries, Hulled And Halved
• 1 Tablespoon Pure Vanilla Extract
• 2 teaspoons Cinnamon (or More If You Like More)
• 2 whole 9-in Pie Shells (4 If You Want Lattice Tops)

1. Preheat oven to 450u0b0F.
2. In a large, deep-sided pan or pot, melt butter. Add sugar, brown sugar, lemon juice, water, and flour. Let sugar dissolve completely and then add rhubarb. Let rhubarb saute for about 4 minutes, then add strawberries, vanilla, and cinnamon and let saute another 3 minutes. Then pour into the pie shells and bake until the top (of the crust) is golden brown and filling is bubbling (probably about 30 minutes).

butter, sugar, brown sugar, lemon, water, ubc, rhubarb, strawberries, vanilla, cinnamon, pie

Taken from tastykitchen.com/recipes/desserts/strawberry-rhubarb-pie-5/ (may not work)