Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie


1 1/2 cups sugar
3 tablespoons quick cooking tapioca
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 pound rhubarb, cut into 1/2-inch pieces (3 cups)
1 cup sliced fresh strawberries
1 tablespoon butter or margarine


In a large bowl, combine sugar, tapioca, salt, and nutmeg.  Add rhubarb and strawberries, mix well to coat fruit.  Let stand about 20 minutes.  Spoon fruit mixture into pastry lined 9-inch pie plate.  Top with lattice crust; flute edges.  

Bake in a hot oven (400-degrees) for 35 to 40 minutes.  If desired, decorate lattice top with additional sliced fresh strawberries dipped in melted currant jelly.  

Pastry:  2 cups flour, 1 teaspoon salt, 2/3 cup shortening, 5 to 7 tablespoons cold water. 

From the Kitchen Of
View additional recipes in this category

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.

Kitchen Helper Items Available From Amazon