Fresh Strawberry-Rhubarb Pie
Contributed by Diane S.

Recipe By     : 
Serving Size  : 6    Preparation Time :1:25
Categories    : Pies                             Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          rhubarb -- diced
   1      pint          strawberries
   1 1/4  cups          sugar
   3      tablespoons   tapioca -- quick-cooking
     1/4  teaspoon      salt
   3      tablespoons   margarine
   1      batch         pie dough, enough for 9" double pie crust

     Wash rhubarb, cut away any tough parts and chop into small pieces.
Slice the strawberries and add to rhubarb. Mix the remaining ingredients
and add to fruit. Blend well and allow to stand for up to 30 minutes to
allow sugar to penetrate strawberries.
     Pour mixture into 9-inch pie crust, dot with margarine and cover
with second crust. Cut slits in top crust. Bake in preheated 375-degree
oven for 50-55 minutes.
     Cover pie with aluminum foil tented over it during first 30
minutes, removing to allow crust to brown during the last part of
baking. About 10 minutes before done, brush on warm milk and sprinkle
top crust lightly with sugar if desired.



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Per serving: 382 Calories; 14g Fat (32% calories from fat); 2g Protein;
64g Carbohydrate; 0mg Cholesterol; 352mg Sodium