Rhubarb Raspberry Pie
My family loves rhubarb and raspberries, so I was happy to find this recipe several years ago. We recently moved from the city to the country and are thoroughly enjoying our new life-style.
Ingredients
- 1 cup sugar
- 1/4 cup quick-cooking tapioca
- 4 cups chopped fresh or frozen rhubarb
- 1 cup fresh or frozen unsweetened raspberries
- 2 tablespoons lemon juice
- Pastry for double-crust pie (9 inches)
Reviews
Awesome flavor combination! I really enjoyed the sweet - tart mix of this pie. Will be making this again for sure. I might put the raspberries through a food mill to take the seeds out and just use the pulp next time though - just a thought for those who don't like the seeds.
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