- 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)
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Rhubarb/Strawberry Pie
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"Excellent taste and consistency."
"Love the blend of rhubarb, strawberries and orange. Great pie!"
"Very good recipe. The orange added an extra level of flavor. I did not use the marmalade and I use clear gel instead of tapioca."
"Nice and tangy"
"The best. Husband and I loved it as did all of my friends. Skipped the marmalade as I didn't want too much orange taste."