With strawberry season in full bloom in Connecticut and fresh rhubarb still hanging on, a little voice inside me was saying, “Make Strawberry Rhubarb Pie.” So I listened.
My father-in-law is a big fan of rhubarb, so it seemed like the perfect thing to make for our Father’s Day cookout.
There are no bells and whistles in my recipe for Strawberry Rhubarb Pie. Just fresh fruit, sugar, a small touch of orange zest, tossed together and baked in a homemade pie crust.
Oh yes, and there’s also tapioca in it. That’s my secret, if you can call it that.
I use Minute Tapioca for the thickening agent rather than flour or cornstarch. For years, I used a couple tablespoons of flour to thicken the pie filling. But I noticed the flour gave the filling a cloudy, sometimes muddy look. Then I tried cornstarch and found it was hard to gauge how much was needed. Sometimes the pie didn’t thicken and was runny.