Cook Time...40 minutes
Ingredients...
- 3 cups Rhubarb (sliced)
- 3 cups Strawberries (sliced)
- 1 1/2 cups Sugar
- 1 fresh squeezed Lemon
- 1/4 cup Tapioca
- Pastry for 9 inch Pie Crust
- 2 tablespoons Butter (chopped into small pieces)
Directions...
- Preheat oven to 400 degrees F
- Mix in rhubarb, strawberries, sugar, lemon, and tapioca into a bowl, stirring occasionally
- Let stand for 15 minutes
- Pour filling into pie crust
- Scatter butter over top of filling
- Add top crust
- Bake for 50 minutes or until golden brown.
Extra Options: For something a little different you can try a teaspoon orange zest instead of lemon and/or a crumb topping. The crumb topping will need a cup of flour, a cup of sugar and a 1/2 cup of butter. Just mix the ingredients together and scatter over the top of the pie. And, in my opinion strawberry rhubarb pie is best served alongside vanilla ice cream.
