3 cups sliced rhubarb
1 1/2 white sugar
1/4 cup instant tapioca
1 squeeze fresh lemon juice
1 recipe pastry for a 9-inch double crust pie
2 Tbsp butter, cut into small pieces
1. Preheat the oven to 400 degrees. Place a pie dish onto a baking sheet.
2. Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally.
3. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp to form a seal. Cut several slits into the top crust with a sharp knife.
4. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40-55 minutes.
Source: Allrecipes
Try #1 - June 10, 2015
Nathan is the pie-maker in our family, and I've been waiting to eat this pie again after he made it last year. We used strawberries and rhubarb from our garden, and Nathan made a delicious pie crust. It baked for about 45 minutes. Unfortunately it didn't set very well and was very soupy... but it was also very delicious so it didn't really bother me. Maybe baking it a little longer would help? Also, he didn't let the filling stand for 15 minutes before putting it in the oven, so not sure if that would make a difference. But, I love the simplicity of this recipe, and love that we could use strawberries and rhubarb from our backyard! Strawberry Rhubarb pie is now an annual tradition!
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