Tuesday, June 4, 2019
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 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.