Also, I’ve been planning to add a category to the blog for friends’ recipes, and I happen to have one for rhubarb pie from Pat L, so it’s the perfect opportunity.
“I don’t usually use canned fruit, but canned peaches keep their shape well in this pie.”
3 c. sliced rhubarb
1 can (15 oz.) sliced peaches, in natural juice
3/4 c. sugar
3 tbsp. tapioca
grated orange rind, to taste
– Drain peaches and reserve 1/4 c. of juice.
– Mix juice with other ingredients and let sit while you make the pie crust.
– Dot top with butter before putting on top crust.
– Bake at 400 degrees (you can lower temperature if crust gets too brown) about 50 mins.
Pat doesn’t say, but this makes a standard 8 or 9 inch pie, which makes about 8 servings.
Give it a try, and let me know how you get on. 🙂