3 cup sliced fresh rhubarb (1/4
1 pieces)
3 cup sliced fresh strawberries
1/2 cup (1/2-3/4 cup) sugar
1 1/2 tbsp instant tapioca
1/3 cup fresh orange juice
1 1/2 tbsp orange marmalade (optional)
1/4 tsp grated orange peel
1 pastry for double crust 9
1 pie
A Recipe for
Rhubarb Strawberry Pie
Never trust a dog to watch your food. |
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
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Food Tip |
This Recipe for Rhubarb Strawberry Pie is one of thousands in the Recipes-to-go Baking Cookbook.
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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This is a recipe for Rhubarb Strawberry Pie from the recipe cookbook of Recipes-to-go (Baking)
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
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Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
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Food Tip |
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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" pie
pan.
Add filling. Top with a lattice crust. Bake at 400F for 20 minutes.
Reduce heat to 375F; bake 30 minutes more or until filling is bubbly
and rhubarb is tender.
Serves: 6
Rhubarb Strawberry Pie Recipe brought to you by Recipes To-Go