- 2 c. fresh sliced rhubarb
- 2 c. fresh sliced strawberries
- 1 1/4 c. sugar
- 1 egg white, whipped until frothy
- 3 tbls. quick cooking tapioca
- 1 table flour
- dash of salt
- 2 tbls butter
- 1 tbls milk
- 1 tbls sugar
- pastry for double crust 9" pie
| Combine fruit, 1 1/4 cups sugar, tapioca, flour, and salt: set aside 15 minutes. Brush pie crust bottom with egg white. Refrigerate for 1/2 hour. Pour fruit mixture into prepared pastry shell; dot with butter. Cover with top crust; seal and flute edges. Cute slits for steam to escape. Brush with milk, sprinkle with remaining sugar. Bake in a 400 oven for 15 minutes. Reduce heat to 350. Bake for 45 minutes more or until golden brown. Cool several hours. |