Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Kathleen
Rhubarb and Strawberry PieIngredients (use vegan versions): 3 cups sliced rhubarb (cut pieces about 1/4 wide)
3 cups sliced strawberries
1/2 cup to 3/4 cup sugar (depending on how sweet you like your pies)
1 1/2 tablespoons instant tapioca
1/3 to 1/2 cup orange juice
1/4 teaspoon grated orange peel
2 count 9 inch pie crusts (check ingredients)
a little bit of soy margarine (not completely necessary, but it improves the pie a bit)
Directions:1. Combine all ingredients except pie crusts and margarine in a bowl and let sit for 10 minutes.
2. Pour the ingredients into one of the crusts.
3. Roll out other crust flat and cut it into strips over floured board with floured rolling pin. Dot top of filling with margarine (if you're leaving out the margarine, then just don't do that part), then place the strips of pastry on top in a criss-cross or basket weave format. OR Roll out other crust flat over floured board with floured rolling pin. Dot top of filling with margarine (if you're leaving out hte margarine, then just don't do that part), then lay the rolled out pastry on top. Slash the top with two cuts, making a cross shape (this allows steam to escape).
4. Bake for 20 minutes at 400 degrees F, then reduce heat to 375 degrees F, and bake another 30 minutes.
5. Let cool 20 minutes or more, then enjoy!
Preparation time: prep: 40 min. Baking: 50 min., Cooling time: 20 min.
i have had a craving for rhubarb...im so glad this recipe is here, i can't wait to try it!!!
Archived comment by: newbee
I use 3 or 4 cups rhubarb, 1 or 2 cups strawberries, 1 1/2 cups sugar, 1/2 cup flour, 1/4 tsp salt, and cinammon sprinkle over the top of and then mixed into the fruit mix. I would definitely recommend the flour because it is very soupy/runny without it. (Maybe the little bit of tapioca is enough but I don't think it would be). I bake for 10 mins at 450 F and then 45-50 mins at 350 F (the rhubarb is not crunchy but not mushy).
Archived comment by: glitterMoonGdes
Yummy! This is so good. The first time I made it I had fresh strawberries and rhubarb and it was perfect. I used cornstarch instead of the tapioca. The second time I made it the strawberries were frozen. It was way too runny. Make sure you add less O.J. and a bit more starch (arrowroot, corn, tapioca, or flour) to sop up all the extra water in frozen fruit.
Archived comment by: bushBaby
