Ingredients & Directions
1 1/2 c Strawberries
1 1/2 c Rhubarb
1 c Sugar
1 c Water
2 1/2 tb Quick cooking tapioca
1 1/2 tb Cornstarch
1 tb Lemon juice
Heat tapioca, cornstarch, sugar, water till thick. Not to a boil. Set aside
to cool. Add fruit and lemon juice to cooled and thickened juice. Pour
filling into a 9″ pastry lined pan. Adjust top crust and flute edges and
cut vents. Bake in 425 degrees f. for 20 minutes or until browned.
Yields
8 Servings