Half a Dozen Chains

 

I use my big red Betty Crocker cookbook for nearly everything, with a few notable exceptions. I’ve written “never again” on the meatloaf page and on the page with strawberry-rhubarb pie. The meatloaf ends up tasteless, grey and rubbery. The pie is even worse. If you’d like a better one, try this:

 

Strawberry-Rhubarb Pie

 

3 1/2 cups rhubarb, cut into 1/2" pieces

2 cups strawberries, halved

3/4 cup sugar

4 tablespoons minute tapioca

Zest of 1 lemon or orange

Double pie crust

1 egg, beaten

 

Preheat oven to 400F. Thoroughly combine first five ingredients; let rest at least 10 minutes. Roll out bottom crust and line pie plate. Trim to 1/2" from edge. Spoon filling into bottom crust; spread evenly. Roll top crust and cover filling. Crimp edge to seal and cut slits in top to release steam. Brush with egg. Bake 20 minutes, then reduce heat to 350F. Continue baking 40-50 minutes longer, until crust is nicely browned.