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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I've got to share this recipe, which is a must in our house during rhubarb season. Ingredients:
1-2/3 cups sliced fresh or frozen rhubarb |
2/3 cup sugar |
2/3 cup drained pitted tart cherries |
4 teaspoons quick-cooking tapioca |
2 to 3 drops red food coloring, optional |
1 sheet refrigerated pie pastry |
Directions:
1. In a large bowl, combine the rhubarb, sugar, cherries, tapioca and food coloring if desired; stir gently and let stand for 15 minutes.
2. Meanwhile, cut pastry sheet in half. On a lightly floured surface, roll out one half to fit a 7-in. pie plate. Transfer pastry to pie plate; add filling. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
3. Bake at 400° for 40-45 minutes or until crust is golden and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 4 servings.
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