JUNE 28TH – TAPIOCA

Rhubarb-Raspberry Pie

2 c. rhubarb, cut up

1 c. sugar

2 ½ Tbsp. tapioca

1 tsp. butter

1 c. raspberries, fresh or frozen  2 (9”) pie crusts

Combine rhubarb, sugar, tapioca, butter and raspberries in large bowl. Let stand for 15 minutes. Pour into pie plate lined with one unbaked pie crust. Add top crust. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 45 minutes longer.

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