Spring pie

Combine the rhubarb, sugar, tapioca, lemon juice, lemon rind, nutmeg and salt.

Stir well and let stand for 15 minutes.

Preheat the oven at 210°C (425°F).

Rinse and cut strawberries in half.

Add the strawberries to the rhubarb mix and pour in a thick and buttered 23 cm round dish.

Put knobs of nuts over the fruits.

Roll out the pie shell to 1/4 inch thick on the top and sides.

Create some openings on the top and cook for 35 to 40 minutes at 180°C (350°F) or until the crust is golden.


125 ml of sugar

0,5 ml of salt

500 ml of strawberries

2,5 ml of grated lemon rind

15 ml of butter

2,5 ml of lemon juice

0,5 ml of nutmeg

625 ml of fresh rhubarb, chopped

37 ml of minute tapioca

- pie shell