Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Pies

2 cups Rhubarb — sliced
2 cups starawberries — halved
1 1/4 cups sugar
1/4 cup Minute Tapioca
Pastry for 2 crust 9 inch pie
1 tablespoon butter

Heat rhubarb, strawberries, sugar and tapioca in large bowl. Let stand 15 minutes. Roll half of the pastry to 11 – inch circle on lightly floured surface. Line 9 inch pie plate with pastry, allowing 1/2 inch overhang. Fill with fruit mixture. Dot with Butter. Roll remaining pastry to 12 inch circle. Cover pie with pastry; seal and flute edge. Cut several slits to permit steam to escape.

Bake 45 minutes or until juices form bubbles that burst slowly. Cool.

425 degrees. Cover with aluminum foil after 25 minutes.


Per Serving (excluding unknown items): 140 Calories; 1g Fat (9.3% calories from fat); trace Protein; 33g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 16mg Sodium. Exchanges: 0 Fruit; 1/2 Fat; 2 Other Carbohydrates.