Berry Rhubarb Pie (Vegetarian)

December 26, 2014

This is a yummy Rhubarb pie, inspired by my grandmother. The berry-rhubarb combination gives it a sweet (but not too sweet) flavor.

2 tablespoons uncooked quick-cooking tapioca (you can find it in the pudding section- make sure you get the quick-cooking kind- NOT the pearl tapioca)
2 cup fresh raspberries (about 12 oz.)
2 cup chopped fresh rhubarb (about 3-4 stalks)
1 cup fresh strawberries, sliced
1 cup packed brown sugar
1/4 cup white sugar
1/4 cup cornstarch
2 tablespoons crème de cassis (this is a black currant-flavored liqueur, but you can also use a raspberry liqueur)
1/8 teaspoon salt
2 refrigerated pie crusts (15-ounce package, such as Pillsbury)
cooking spray

Preheat oven to 350°. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, rhubarb, strawberries, brown sugar, white sugar, cornstarch, creme de cassis, and...
See the full directions on my site

Nutritions

Calories
498

Sodium
304mg
12% DV

Fat
5g
8% DV

Protein
3g
6% DV

Carbs
112g
38% DV

Fiber
3g
12% DV

Vegetarian Baked