1 1/4 c sugar
3 T quick-cooking tapioca
1/4 tsp nutmeg
3 c. rhubarb, cut into 1-inch pieces
2 c. fresh strawberries, sliced
2 T. butter
Place cut rhubarb and sliced strawberries in a lg mixing bowl. In another bowl, mix together the sugar, tapioca, and nutmeg. Add to the fruit and mix gently to coat. Let fruit mixture sit for 15 minutes. Fill a pastry-lined 9-inch pie plate with fruit mixture; dot with butter. Create a lattice with top crust. https://www.youtube.com/watch?v=vwQYd2ljw-4
Seal and flute edge. Cover edge of pie with foil.
https://www.youtube.com/watch?v=06hgT_Y0Uzs
Bake at 375 F for 25 minutes. Remove foil and bake for 25 minutes more or until golden.
Serves 8.
No comments:
Post a Comment