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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Raspberry Pie Recipe

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This recipe for Rhubarb Raspberry Pie 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!
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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