3 eggs, beaten
2-1/2 cups red rhubarb, 1-inch slices
1-1/4 cups sugar
1-1/2 cups fresh strawberries, sliced
1/4 cup all-purpose flour
1 9-inch pastry crust with lattice top
1/4 teaspoon salt
1 tablespoon butter or margarine
1/2 teaspoon nutmeg
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I just read that using baking soda with rhubarb raises oxalic acid so I think the suggestion is an unhealthy one.
My recipe for Strawberry-Rhubarb pie is similar, but I use only one egg, 1 cup sugar, and I don't use nutmeg. I also use equal parts rhubarb and strawberries, about 2 cups of each. I parboil the rhubarb for one minute in water with a teaspoon of baking soda added. This takes the bitterness out of the rhubarb, and requires less sugar for the recipe. I immediately remove it from heat to avoid it turning soggy. I may try adding the nutmeg next time I make a pie. It would add another dimension to the flavor.