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Rhubarb/Strawberry Pie

1/2 to 3/4 cup sugar
4-1/2 teaspoons quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb, thawed (1/4-inch pieces)
3 cups sliced fresh or frozen unsweetened strawberries, thawed
1/3 cup fresh orange juice
4-1/2 teaspoons orange marmalade, optional
1/4 teaspoon grated orange peel
Pastry for double-crust pie (9 inches)

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

Printed from tasteofhome.com Sep 7, 2008

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Rhubarb/Strawberry Pie cont.

remaining pastry; make a lattice crust. Trim, seal and flute edges.
Bake at 400° for 20 minutes. Reduce heat to 375° bake 30
minutes more or until filling is bubbly and rhubarb is tender. Cool
on a wire rack. Store in the refrigerator.

Yield: 8 servings.