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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often! Ingredients:
3/4 cup sugar |
1/4 cup quick-cooking tapioca |
3 cups sliced fresh or frozen rhubarb (1/4-inch pieces) |
3 cups sliced fresh or frozen strawberries, thawed |
1/3 cup orange juice |
4-1/2 teaspoons orange marmalade, optional |
1/4 teaspoon grated orange peel |
pastry for double-crust pie (9 inches) |
Directions:
1. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange peel. Let stand for 15 minutes.
2. Line a deep-dish 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges with foil.
3. Bake at 400° for 40-50 minutes or until filling is bubbly and rhubarb is tender. Remove foil. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
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