Follow these steps for perfect results
sugar
tapioca
salt
nutmeg
rhubarb
cut in 1/4-inch pieces
strawberries
sliced
butter
dots
Combine sugar, tapioca, salt, and nutmeg in a bowl.
Add rhubarb and strawberries to the bowl.
Mix well and let stand for 20 minutes to allow the tapioca to thicken the juices.
Spoon the filling into a 9-inch pie crust.
Dot the top of the filling with 1 tablespoon of butter.
Bake in a preheated oven at 400°F (200°C) for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
Expert advice for the best results
For a crisper crust, blind bake the pie crust before adding the filling.
Cover the edges of the crust with foil during the last 15 minutes of baking to prevent burning.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve warm with a scoop of vanilla ice cream.
Serve with whipped cream
Serve with a scoop of vanilla ice cream
Pair with a sweet Moscato to complement the fruity flavors.
Discover the story behind this recipe
Traditional dessert
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