Friday, June 12, 2009
2 cups sliced strawberries, 2 cups sliced rhubarb, 1/4 cup Minute Tapioca, 1-1/4 cup sugar, 1 teaspoon grated orange peel (optional)
Mix ingredients together, let stand for 15 minutes and then pour into unbaked pie shell. Dot with 1 tablespoon butter and cover with top crust, seal and flute edge. Cut several slits in crust (I like to also sprinkle sugar on the top crust) and bake in pre-heated 400* oven for 45 to 50 minutes or until juices form bubbles that burst slowly. I usually cut strips of foil and cover the edges with the foil so they don't overbake.
I know I've posted this recipe before but it's strawberry season & also rhubarb season, so I decided to post it again.