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. 

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