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Ingredients
- 3 c. rhubarb, cut in 1/2-inch pieces
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 3 Tbsp. quick cooking tapioca
- 1/4 c. sugar
- 2 c. sliced strawberries
Method
- Let stand 15 minutes.
- Pour into pie crust.
- Sprinkle with butter.
- Put topping on it.
- Put Reynolds Wrap around pie crust and cook at 375° for 25 minutes.
- Take off wrap and bake another 25 minutes or until crust is brown.