Prep time: 40 minutes
Cook time: 50 minutes
Tom Wardell of Sacramento is growing strawberries and rhubarb with the idea of using them in a pie. He was hoping for a recipe.
Rhubarb is often thought of as a fruit, but it is classified as a vegetable. When preparing rhubarb, you want to be sure to discard the leaves, as they contain oxalic acid and are toxic. Most fruits and vegetables taste best when ripe and raw, but not rhubarb. It needs to be cooked with sugar to bring out its best.
This recipe comes from Donna Jones of Lake Almanor.
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1¼ cups sugar
3 tablespoons quick-cooking tapioca
¼ teaspoon nutmeg
3 cups rhubarb, cut into ½-inch pieces
2 cups fresh strawberries, sliced
2 tablespoons butter
Pastry for a double-crust pie
Preheat oven to 375 degrees. Stir together sugar, tapioca, nutmeg and salt. Combine rhubarb and strawberries in a bowl. Add sugar mixture to rhubarb mixture and toss to coat. Let fruit mixture stand for 15 minutes. Fill a pastry-lined, 9-inch pie plate with rhubarb-strawberry mixture. Dot with butter. Place second pastry on top of filling. Seal and flute edge. Cover edge of pie with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for 25 minutes more or until golden brown. Serve warm.
Note: The prep and cook times do not include the time to make crust.
Per serving: 409 calories; 3 grams protein; 60 grams carbohydrates; 18 grams fat (6 saturated, 8 monounsaturated, 4 polyunsaturated); 8 milligrams cholesterol; 273 milligrams sodium; 3 grams fiber; 34 grams sugar; 39 percent calories from fat.