1 1/2 c. sugar
3 Tbsp. quick cooking tapioca
1/4 tsp. salt
1 Tbsp. butter or margarine
1/4 tsp. ground nutmeg
1 lb. rhubarb
1 c. strawberries
pastry for 9-inch pie and
pastry for lattice top
Cut rhubarb into 1/2-inch pieces (3 cups). Combine
sugar, tapioca, salt and nutmeg. Add the rhubarb and straw-
berries; mix to coat fruit. Let stand 20 minutes. Meanwhile,
prepare pie crust. Fill with fruit mixture; dot with 1 table-
spoon butter. Adjust lattice top; seal. Bake at 400 degrees for 35
to 40 minutes.
Specialty of Helen Corr.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.