Published: by Absolutely Recipes, in the recipes category.

Rhubarb & Strawberry Pie Recipe.

Ingredients:

3/4 cup sugar
1/4 cup quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb (1/4-inch pieces)
3 cups sliced fresh or frozen strawberries, thawed
1/3 cup orange juice
4-1/2 TSPs orange marmalade, optional
1/4 TSP grated orange zest
Dough for double-crust pie

Recipe Instructions:

Preheat oven to 400 degrees.
In a large bowl, combine sugar and tapioca.
Add fruit; toss to coat.
Gently stir in the juice, marmalade if desired, and orange zest.
Let stand for 15 minutes.

On a lightly floured surface, roll half of dough to a 1/8" thick circle; transfer to 9" deep-dish pie plate.
Trim to 1/2 in beyond rim of plate.
Add filling.

Roll remaining dough to a 1/8" thick circle; cut into 1/4" wide strips.
Arrange over filling in a lattice pattern.
Trim and seal strips to edge of bottom crust; flute edge.
Cover edge loosely with foil.

Bake until filling is bubbly and rhubarb is tender, 40-50 minutes.
Remove foil.
Cool on a wire rack.
Store in the refrigerator.

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