This week’s Timeless Tastes recipe is Kathy Keene’s Strawberry Rhubarb Pie! It’s the perfect mix of sweet strawberries and tart rhubarb, a summer favorite that never goes out of style. Whether you’re baking it for a picnic, a family gathering, or just because, this pie is sure to bring smiles.
Give it a try and enjoy!
Strawberry Rhubarb Pie
Ingredients:
- 1 1/4 cups sugar
- 3 T. quick-cooking tapioca
- 3 cups rhubarb, cut into 1/2″ pieces
- 2 cups sliced fresh strawberries
- 1/4 tsp. nutmeg
- Pastry for double crust
- 2 T. butter or margarine
- Dash of salt
Directions: Stir together sugar, tapioca, nutmeg and salt. Add to fruit and toss to coat. Let fruit mixture stand for 15 minutes. Fill a pastry-lined 9″ pie plate with fruit mixture; dot with butter. Adjust top crust. Seal and flute edges. Cover edge of pie with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for 25 minutes more or until golden.
