Yield: 8 Servings
Measure | Ingredient |
---|---|
1½ cup | Strawberries |
1½ cup | Rhubarb |
1 cup | Sugar |
1 cup | Water |
2½ tablespoon | Quick cooking tapioca |
1½ tablespoon | Cornstarch |
1 tablespoon | 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.