<http://schema.org/recipeInstructions>
" Cook 1/2 c. strawberries in small saucepan; strain and put juice in medium saucepan. Make or bake ready-made single 9&amp;quot; pie crust as directed on pkg or recipe you use for single crusts; bake 8 minutes (after poking crust with fork all over it to get out air bubbles when baking);  let cool. Cook 3 c. rhubarb, 1c.  hot water, 1 c. suger in strawberry juice till boiling and rhubarb is soft. Mix 3T. cornstarch, 1/4 c. water, 1/2 c. granulated suger; add to rhubarb mixture in pan.  Let come to a boil, stirring constantly till clear. Pour strawberry/rhubarb mixture from pan over strawberries in the pie crust. Cool at least 1/2 hour and refrigerate a few hours; sets while cooling.  I think it tastes best when cold.  It was my family&amp;#039;s favorite in the spring when I was growing up!!"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a28801/strawbarb-pie-208ceb300cd311ddbf75b1ae8bb10015/>