This is a recipe that I received by email on my WebTV it was dated April 3,1998.
1 1/4 to 1 1/2 c. Sugar
3 T. Quick-Cooking Tapioca
1/4 tsp. Salt
1/4 tsp. Ground Nutmeg
3 c. Rhubarb (cut into 1/2 inch pieces)
2 c. Sliced Strawberries
Pastry for double-crust pie
1T. Butter
In large mixing bowl mix sugar, tapioca, salt and nutmeg . Add rhubarb pieces and sliced strawberries. Toss gently to coat fruit. Let the mixture stand for 15 min.
Prepare and roll out pastry. line a 9-in. pie pan. Trim pastry to edge of pan. Pour fruit mixture into the pan. Dot with butter .Cut slits into the top of the filling .Seal and Flute edge.
To prevent overbrowning cover edge of pie with foil. Bake 375 degree oven for 25 mins . Remove foil. Bake for another20-25mins .until crusts is golden brown. Cool pie on rack before serving..
Puddytat
