Thanks!
The recipe is very simple. I really didn't measure how much strawberries or rhubarb I put in it. I do know, I ended up filling a 7 cup tupperware container all the way up, with strawberries and rhubarb, and it was a bit much. So probably six cups should do just fine. I added a splash of water to the container and 1/4 cup sugar and 1/2 cup orange juice. I let this sit in the fridge a few days to make its own juice.
Once the fruit is ready, I added another 1/2 cup sugar and then mixed in 3 tbsp of cornstarch (make sure this is all well blended in). I separated the juice from the fruit and put into a pot. Then I simmered it on the stove to thicken it up. After the juice was thickened, I poured and mixed it back in the fruit. Put the fruit in a nearly baked pie shell, put a top on it and put it in the oven @ 400 for 25 min and then turned it down to 350 for another 25 min. Check the last 10 min for boil over. Once it starts doing that, its pretty much done.
