Here’s a professionally rephrased version of your story and recipe for your English blog:
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<title>Mom’s Strawberry Rhubarb Pie</title>
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<h2>Memories of Mom’s Strawberry Rhubarb Pie</h2>
<p>This was my first attempt at my Mom’s strawberry rhubarb pie and it was so good and brought back so many memories…it made me cry. She passed away about a year and a half ago and I inherited her recipes and her knack for baking pies. My husband said this one is a contest winner! I might have to try this summer!</p>
<p><em>Edited to add recipe:</em></p>
<h3>Recipe</h3>
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<li>2 unbaked pie crusts (we always made them ahead of time and froze them, then thawed as needed. Such a time saver!)</li>
<li>1 cup sugar</li>
<li>1/4 cup flour</li>
<li>1/4 tsp. salt</li>
<li>2 cups diced rhubarb</li>
<li>1 pint strawberries, hulled and sliced</li>
<li>2 tbsp. butter</li>
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<p>Put bottom crust in 9 inch pie tin. Mix sugar, flour and salt and sprinkle a small amount in pastry lined pan. Combine remaining sugar mixture with rhubarb and berries. Put in pie pan and dot with butter. Cover pie with pastry and be sure to cut a few slits for steam to escape. Brush top crust with a little butter and sprinkle with sugar. Bake in preheated oven @ 425°F for 40 to 50 minutes. Cool before cutting.</p>
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