Tuesday, June 4, 2019

Corn-Free Strawberry-Rhubarb Pie Filling


     Strawberry-rhubarb pie filling is ordinarily thickened with cornstarch; otherwise it would be soupy. This recipe relies on tapioca flour to get the right amount of thickening.

     2/3 cup sugar (See Sugar in the Glossary)
     3 Tb. tapioca flour
     2-3/4 cups fresh or frozen rhubarb, cut into 1/4 inch slices
     2 cups sliced fresh strawberries (2-4 slices per strawberry) See 
          Produce in the Glossary
     Stir together the sugar and tapioca flour. Stir into the rhubarb and strawberries. Follow the instructions for filling and baking a nonallergenic pie crust or just bake a crumble on top of the filling.  Serve chilled.

     Makes enough for one 9-inch pie.