Strawberry Rhubarb Pie

Ingredients: 1 recipe for a two crust pie, or two refrigerated crusts 1 1/2 cups sugar 1/4 cup flour 3 tablespoons quick-cooking tapioca 4 cups diced rhubarb 1 cup strawberries, halved 2 tablespoons butter or margerine, cut in small pieces 1/2 teaspoon cinnamon (optional)

Directions: Preheat oven to 375°F. In a large mixing bowl combine sugar, flour cinnamon and tapioca. Stir in rhubarb and strawberries. Turn into pastry lined pie plate and dot with butter. Cover with top crust, seal edges and vent the top crust. Cover the edges of the crust with foil and bake for 25 minutes. Remove foil and bake an additional 25-30 minutes until the top is golden brown and the juices are bubbly.

Rhubarb Pie

Crust Ingredients: 1 1/2 cups flour 3/4 teaspoons salt 1/4 cup milk 1/2 cup oil or substitute pillsbury fresh pie crust (2) Filling Ingredients: 4 rounded cups sliced rhubarb 1 1/3 cups plus 1 tablespoon sugar 1/2 cup flour 2 tablespoons margerine or butter 1/2 teaspoon cinnamon

Directions: For Crust: Mix ingredients and divide in half. Roll out each half on a cutting board between two pieces of waxed paper. Remove one crust from the waxed paper and lightly press into a 9 inch pie plate. Preheat oven to 350°F. Then combine rhubarb, sugar and cinnamon well in a bowl. Add flour and mix again. Spoon into the pie shell. Dot with butter on top. Fit the top crust over the fruit and flute the edges of the crust, cutting off any excess. You can cover the edges with foil if you like to prevent overbrowning. With a knife, cut a slit in the center of the crust to vent the steam and prevent the juice from boiling up out of the sides. Bake for one hour (removing foil for the last 20 minutes) until bubbly. Serve warm or at room temperature with a scoop of ice cream if you like.

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