Strawberry season is upon us, here a recipe to try using them.
Strawberry Rhubarb Pie
1 1/2 cups sugar
3 Tablespoons quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon nutmeg
3 cups rhubarb, cut in 1/2-inch pieces ( I used frozen)
1 package frozen strawberries
1 Tablespoon butter or margarine
1 pie crust and lattice top
Combine sugar, salt , nutmeg and tapioca. Add rhubarb and strawberries and mix well.Let mixture stand for 20 or 30 minutes. Pour into pie plate and dot with butter or margarine. Top with a lattice crust. Bake 35 to 40 minutes at 400 degrees. Serve warm with ice cream or whipped cream.
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