"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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Rhubarb Raspberry Pie Recipe

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This recipe for Rhubarb Raspberry Pie, by , is from Barbara Stofferahn's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Kristin Wiener
Category:
Category:
Ingredients:  
Ingredients:  
1 box frozen raspberries
3 c. chopped rhubarb
3 tbsp. tapioca
1⅓ c. sugar
1 tsp. lemon juice
1 tbsp. flour
⅛ tsp. salt
1 pie crust
Directions:
Directions:
Soak rhubarb for 5 min in boiling water. Combine flour, sugar, lemon juice, tapioca, and raspberries. Let sit for 15 min. Drain rhubarb and combine mixtures. Pour into in unbaked pie crust. Bake at 350°, 50 minutes or until set and rhubarb is tender.

 

 

 

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