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Ingredients
- 8 Servings Prep: 15 min. + standing Bake: 40 min. + cooling
- 3/4 cup sugar
- 1/4 cup quick-cooking tapioca
- 3 cups sliced fresh or frozen rhubarb (1/4-inch pieces)
- 3 cups sliced fresh or frozen strawberries, thawed
- 1/3 cup orange juice
- 4-1/2 teaspoons orange marmalade, optional
- 1/4 teaspoon grated orange peel
- Pastry for double-crust pie (9 inches)
Details
Servings 8
Adapted from tasteofhome.com
Preparation
Step 1
Directions
In a large bowl, combine sugar and tapioca. Add fruit; toss to coat.
Gently stir in the juice, marmalade if desired and orange peel. Let
stand for 15 minutes.
Line a deep-dish 9-in. pie plate with bottom crust; trim pastry even
with edge. Fill with fruit filling. Roll out remaining pastry; make
a lattice crust. Trim, seal and flute edges. Cover edges with foil.
Bake at 400° for 40-50 minutes or until filling is bubbly and
rhubarb is tender. Remove foil. Cool on a wire rack. Store in the
refrigerator. Yield: 8 servings.
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