Now is a wonderful time of year to enjoy the first harvests from your garden, or the farmer's markets. Try some of these recipes on your family:
1 qt. (4 cups) sliced rhubarb
1-1/4 cups sugar
2 Tbsp. MINUTE Tapioca
1 tsp. grated orange zest
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine, cut up
DirectionsPREHEAT oven to 425°F. Mix rhubarb, sugar, tapioca and orange peel in large bowl. Let stand 15 minutes.
PLACE 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Variation: Fresh Strawberry-Rhubarb PiePrepare as directed, using 2 cups sliced rhubarb, 2 cups halved strawberries and increasing tapioca to 1/4 cup.