Rhubarb and strawberry pie

Wash and hull the strawberries, cut the rhubarb in pieces.

Preheat the oven to 200°C (400°F).

Butter a 20 cm square glass cooking dish.

In a large bowl, gently mix the rhubarb, strawberries and grated lemon rind.

Drizzle with lemon juice.

Combine the sugar and tapioca, and then add to the first mixture. Stir well.

Put everything in a cooking dish and add knobs of butter.

With the pie shell, form a square rolled-out pastry a little larger than the cooking dish.

Cover the mixture with the pie shell, making sure to close the sides very well.

Create little openings in the pie shell to let the steam out.

Brush the pie shell with milk and sprinkle with sugar.

Cook in the oven for about 45 minutes or until the crust is golden and the filling is boiling.

Serve warm with ice cream.

Yield: 6 servings.


250 ml of sugar

1/2 kg of strawberries

10 ml of grated lemon rind

30 ml of butter

15 ml of lemon juice

1 L of rhubarb, diced

45 ml of minute tapioca

1 pie shell (23 cm)