See Also: Strawberry Rhubarb Pie(recipes)
Iced strawberry mousse, poached strawberries and strawberry jam doughnuts(recipes)
Strawberry shortcake stack with strawberry coulis and cream hearts(recipes)
Strawberry souffle with strawberry sorbet and Welsh shortbread(recipes)
rhubarb(2)(dictionary)
rhubarb(1)(dictionary)
rhubarb(dictionary)
Rhubarb(medicine)
rhubarb(encyclopedia)
Rhubarb Crumble(recipes)

Strawberry Rhubarb Pie (recipes)


Strawberry Rhubarb Pie

Yield: Makes 8 servings



Ingredients:



Pastry for double-crust 9-inch pie

4cups sliced (1-inch pieces) fresh rhubarb

3cups sliced fresh strawberries

1-1/2cups sugar

1/2cup cornstarch

2tablespoons quick-cooking tapioca

1tablespoon grated lemon peel

1/4teaspoon ground allspice

1egg, lightly beaten









Preparation:





1.Preheat oven to 425°F. Roll out half the pastry; place in 9-inch pie plate. Trim pastry; flute edges, sealing to edge of pie plate. Set aside.2.Place fruit in large bowl. Combine sugar, cornstarch, tapioca, lemon peel and allspice in medium bowl; mix well. Sprinkle sugar mixture over fruit; toss to coat well. Fill pie shell evenly with fruit. (Do not mound in center.)3.Roll out remaining pastry to 10-inch circle. Cut into 1/2-inch-wide strips. Arrange in lattice design over fruit. Brush egg over pastry.4.Bake 50 minutes or until filling is thick and bubbly. Cool on wire rack. Serve warm or at room temperature.