1/2 tsp of vanilla
1/4 cup + 2 tablespoons sugar
2 cups strawberries, diced small
1 pie crust
In a medium saucepan combine all ingredients other than the strawberries & pie crust. Heat to medium and let cook, stirring occasionally, for about 10 minutes. You want the rhubarb to be tender but not falling apart. Let cool for a few minutes and then add the strawberries. Lay your pie crust over your small pie dish centered and pour in your filling. Fold the excess pie crust up over the top of the pie, it may not meet all the way and that’s ok. Bake at 425 for 20-30 minutes or until your crust is golden brown. Enjoy!