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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My family loves rhubarb and raspberries, so I was happy to find this recipe several years ago. We recently moved from the city to the country and are thoroughly enjoying our new life-style. Ingredients:
1 cup sugar |
1/4 cup quick-cooking tapioca |
4 cups chopped fresh or frozen rhubarb |
1 cup fresh or frozen unsweetened raspberries |
2 tablespoons lemon juice |
pastry for double-crust pie (9 inches) |
Directions:
1. In a large bowl, combine sugar and tapioca. Gently stir in rhubarb, raspberries and lemon juice. Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times.
2. Preheat oven to 375°. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature. Yield: 6-8 servings.
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