Saturday, May 30, 2009

Strawberry Rhubarb Pie!

...the kid at Food Lion didn't know what rhubarb was. Shameful. PS, this is my actual pie!!!


2 pre-made pie crusts
2 c. sliced strawberries
3 stalks rhubarb, cut into 1/2 inch slices
1 c. sugar
3 tbsp. quick tapioca
1/2 tsp. vanilla


1) Cook pie crust as directed on box.
2) Combine all remaining ingredients. Let sit for 15 minutes, stirring occasionally.
3) Fill cooked pie crust. Cover sides with foil. Bake on 450 for 15 minutes. Reduce to 350 and cook for 50 minutes.
4) Let cool slightly and serve with whipped cream!

1 comment:

  1. First time I ever was exposed to Rhubarb was by the German nuns I lived with. They also exposed me to liver for the first time. Let's just say they hit a homerun with the rhubarb.