INGREDIENTS
5 cups
Raspberries, fresh or frozen unsweetened
3 cups
Rhubarb, fresh or frozen
1
Egg yolk, large
3 1/4 cups
All-purpose flour
1 1/4 cups
Confectioners' sugar
1/3 cup
Cornstarch
1 tsp
Salt
2 cups
Sugar
1/2 tsp
Vanilla extract
1 cup
Butter
1 cup
Milk