Ingredients
- 2 cups rhubarb in one-inch pieces, about one pound
- 3 cups strawberry halves
- 1 cup sugar
- 3 tablespoons ”minute” tapioca
- 3 tablespoons unsalted butter
- Pastry for nine-inch lattice-top pie (recipe follows)
- Nutritional Information
Nutritional analysis per serving (2 servings)
785 calories; 23 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 145 grams carbohydrates; 8 grams dietary fiber; 113 grams sugars; 4 grams protein; 45 milligrams cholesterol; 50 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Preheat oven to 425 degrees.
- If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Allow to mascerate for 15 minutes.
- Roll out two-thirds of pastry and line a nine-inch pie pan.
- Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Pinch the edge to secure the lattice.
- Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble.
1 hour 20 minutes
Dining and Cooking