Jefferson County Recipe of the Day: Aunt Ruth’s Rhubarb Berry Pie

Rhubarb Berry Pie – for berry lovers!

Rhubarb Berry Pie


3 cups diced fresh rhubarb
1 cup fresh strawberries
1/2 tsp lemon juice
1/8 tsp almond extract
1-1/3 cups sugar
3 tbsp quick-cooking tapioca
1 tbsp all-purpose flour
1/8 tsp salt
1/8 tsp ground nutmeg
Pastry for 9″ double-crust pie
1 tbsp butter


~Preheat oven at 425°.

~In a large bowl, combine the rhubarb, berries, lemon juice, and extract.

~Combine the sugar, tapioca, flour, salt, and nutmeg. Add to the fruit mixture; toss gently to coat. Let stand for 15 minutes.

~Line a 9″ pie plate with bottom crust. Add filling. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling.

~Trim, seal and flute edges. Cut slits in pastry. Bake for 15 minutes.

~Reduce heat to 350°; bake 30-35 minutes longer.

~Cool on a wire rack.

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