Strawberry Rhubarb Pie

Ingredients

• 3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
• 1 cup strawberries, stemmed and sliced
• 1 cup sugar
• 3 Tablespoons of quick cooking tapioca
• 1/4 teaspoon of salt
• 1 teaspoon of grated orange peel
• Unbaked pastry for two-crust 9 inch pie

(If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)

Method

1 Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.

2 Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.

3 Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie). Cool on a rack.

Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.