Rhubarb-Strawberry Pie

1 1/4 to 1 1/2 c. sugar
1/4 tsp. salt
3 Tbsp. quick-cooking tapioca
1/4 tsp. nutmeg
2 c. sliced fresh strawberries
Unbaked pie shell
3 c. rhubarb cut in 1/2” pieces
1 Tbsp. butter or margarine

Topping:
2 c. sifted flour
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/4 tsp. salt
1/2 tsp. flavoring (vanilla, almond)
3 egg whites

In large mixing bowl stir together sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries, toss gently to coat fruit. Let fruit mixture stand for 15 minutes. Roll out pastry. Pour fruit mixture into pie shell. Dot with butter. Bake in 375° oven for about 40 minutes. For topping, beat egg whites, add cream of tartar and salt. Add sugar gradually. Beat until stiff. Cover pie with this topping, put back in oven for about 10 minutes or until golden brown.

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