30 Jun Rhubarb Strawberry Pie
Courtesy of Kin’s Farm Market
3 cups rhubarb stalks cut into 1/2 inch pieces
1 cup strawberries, steamed and sliced
1 cup sugar
3 Tbsp of quick cooking tapioca
1/4 Tbsp or grated orange peel
2 unbaked pastry crust for 9 inch pie
Preheat oven to 400F. Trim outside layer of the large rhubarb stalks (make sure to trim away any of the leaves which are harmful to the body) and trim the ends of the stalks.
Mix the rhubarb and strawberries with the sugar, tapioca, salt and orange rind. Let sit for 10 min.
Turn filling into pastry lined pan and cover with pastry top. Trim the edges and crimp the pastry edges together.
Bake at 400F for 20 min, reduce heat to 350F and bake for an additional 30 – 40 minutes. Cool, and serve. Juices will thicken as pie cools to room temperature.