Rhubarb Raspberry Pie

Name: Rhubarb Raspberry Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings.
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)

TOTAL TIME: Prep: 15 min. + standing Bake: 45 min. YIELD: 8 servings.

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)

Directions

1. In a large bowl, combine sugar and tapioca. Gently stir in rhubarb, raspberries and lemon juice. Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times.
2. Preheat oven to 375°. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature.

Nutrition Facts

1 piece: 378 calories, 14g fat (6g saturated fat), 10mg cholesterol, 203mg sodium, 61g carbohydrate (29g sugars, 2g fiber), 3g protein.

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