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Makes: 9-inch pie or cobbler
Baking Temperature: 350 degrees
Time: 40 to 45 minutes
Filling:
- 3 cups chopped rhubarb
- 3 cups chopped strawberries
- 3/4 cup white sugar
- 1/3 cup tapioca
- 2 tablespoons flour
Topping (if making a single-crust pie or cobbler):
- 3/4 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup flour
- 4 - 5 tablespoons butter
Preheat oven to 350 degrees. Combine the dry ingredients in a small bowl: sugar, tapioca, and flour. Chop rhubarb and strawberries into a large bowl and mix together with the dry ingredients. Place in a cobbler pan or pie shell (use Basic Pastry recipe for a 9-inch pie shell, or try the 9-inch 2 crust pie shell and skip the topping crumble) .
Mix rolled oats, brown sugar, and flour together. Cut in the butter with a pastry blender. Crumble mixture on top of filing.
Place pie on lowest rack in oven and bake at 350 degrees for 40 to 45 minutes. Allow to cool and set for at least 20 minutes, then serve warm. Especially delicious warmed in a bowl with vanilla ice cream!
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