Pastry dough for 9" two-crust pie
3 cups rhubarb stalks cut in 1/4 - 1/2 inch pieces (Peel outside stringy layer of
large rhubarb stalks; make sure to trim the ends and discard the leaves)
1 cup strawberries, sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 t salt
2 T butter
. Mix the rhubarb and the strawberries with the sugar, tapioca, and salt. Let sit for 10 minutes.
Preheat oven to 400 degrees. Line a 9-inch pie pan with half the pastry dough.Pile the rhubarb - strawberry
mixture into the lined pie pan and dot with butter. Roll out the remaining dough and make a lattice top.
Crimp the edges.
Bake for 15 minutes, then reduce the heat to 350 degrees, put a cookie sheet under the pie and bake for 30 - 40
minutes more longer (40 to 50 minutes longer if doing a 10-inch pie). Until the filling is bubbly and the crust is browned.
Cool pie to room temperature, so the juices have more time to thicken.
Makes 1 9 or 10 inch pie.
Rhubarb is sometimes called the 'pie plant'. Use only the stalks; the leaves are poisonous.If you are making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar.