Strawberry-Rhubarb Pie (Just the Filling–the Crust is for Another Day)

By the Oracle

 

1 ½ cup sugar

3 tbsp. quick-cooking tapioca

½ teaspoon salt

¼ teaspoon nutmeg

 

Add 3 cups of rhubarb that has been cut up into ½ inch pieces and 1 cup fresh (or frozen) strawberries.  Mix to coat fruit.  Let stand 20 minutes.  Place in unbaked pie shell.  Cover filling with either lattice or another pie crust.  Bake 400 degrees for 35-40 minutes.

When we make this filling, we put it all together into a quart-sized bag, then freeze it.  When it’s thawed, plunk it into the pie shell and bake accordingly.  Not only does it freeze like a dream, but this makes it super easy to make in the winter.

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