3 c Fresh rhubarb — 1/4″ pieces 1/3 c Fresh orange juice
Sliced 1 1/2 tb Orange marmalade —
3 c Fresh strawberries — Optional
Sliced 1/4 ts Grated orange peel
3/4 c Sugar Pastry for double-crust pie
1 1/2 tb Instant tapioca (9 inches)
In a large bowl, combine the first seven ingredients; let stand for 15
minutes to soften tapioca. Place bottom pastry in a deep-dish 9-in.
pie plate. Add filling. Top with a lattice crust. Bake at 400 deg for
20 minutes. Reduce heat to 375 deg; bake 30 minutes more or until
filling is bubbly and rhubarb is tender. Yield: 6-8 servings
Yields
1 servings