Strawberry-Rhubarb Slab Pie
Sweet strawberries and tangy rhubarb nestle into a flaky, buttery crust for a pie so beautiful, you almost won't want to cut into it. A slab pie is the ultimate dessert for time-crunched cooks: it's baked right in a jelly roll pan and makes enough to serve a crowd.
To make ahead: Prepare crust (Step 1) and refrigerate for up to 2 days or freeze for up to 2 months. Let stand at room temperature for 1 hour before rolling.
2 1/2 fat, 1 1/2 starch, 1/2 fruit, 1/2 other carbohydrate, 1/2 vegetable