Hedden Family Recipes

Rhubarb pie

This recipe is for a 9" pie pan

peeled and chopped rhubarb, 4 cups (this is about 1 lb. 5 oz. or 600 g of stalks with the leaves removed). If desired, about half of rhubarb can be replaced by strawberries.)
granulated sugar, 1⅓ cups
flour, ⅓ cup
minute tapioca, 4 Tbsp. (if available)

Discard rhubarb leaves
Peel most of skin off rhubarb stalk and chop into 1" pieces
Put 4 cups of peeled and chopped rhubarb into large mixing bowl
Add 1⅓ cup granulated sugar, ⅓ cup flour, and 4 Tbsp. of minute tapioca (if available)
If there is time, allow mixture to sit for several hours to bring out the juices in the rhubarb
While waiting, make pie crust (see separate recipe) and place in 9" pie pan
Preheat oven to 425°F
When rhubarb mixture and pie crust are both ready, mix 2 Tbsp. granulated sugar and 2 Tbsp. flour and spread mixture evenly onto pie crust. (This helps keep the crust from becoming soggy.) Put rhubarb mixture into onto pie crust in pie pan. If you want to put a top crust on the pie, do so now.
Put in oven and cook for 10 minutes at 425°F, then reduce temperature to 350°F and cook for another 35-40 minutes. Allow to cool before serving
Note: If desired, about half of rhubarb can be replaced by strawberries.