Rhubarb Pie, yum! Spring brings many events worth celebrating – graduations, Mother’s Day, blooming gardens, prom and Memorial Day, just to name a few. Any jubilant day is only complete with something sweet to finish a meal. My personal favorite finish is pie, and springtime pies are best when filled with fresh, seasonal fruit. Rhubarb is a root plant cultivated starting in April and May, lasting throughout the summer. Strawberries also start to pop up at local markets midway through spring, so the sweetness of these berries and the tartness of the rhubarb complement one another nicely. If you use a pre-made pastry crust the entire process only takes 20 minutes before baking. It’s as easy as pie for a new, delicious Memorial Day tradition!

Pie Filling:

3 cups rhubarb, cut into ½ inch pieces

2 cups strawberries, cut into quarters

1 ¼ cups sugar

¼ tsp nutmeg

3 Tbs. quick-cooking tapioca

salt

2 Tbs. butter

Premade crust

Combine the rhubarb and strawberries in medium bowl.

Mix together the sugar, nutmeg, tapioca, and salt in separate bowl. 

Pour dry mixture over the fruit, toss to coat, let stand 15 minutes.

Line 9” pie pan with pastry crust, pour fruit mixture atop crust. Dot top rim of crust with butter as sealant.

Add top crust, slit or use decorative method (As shown: woven strips of dough, latticed). Trim edges to edge of pie pan.  Use remaining butter to brush on top of second crust. Line edges with aluminum foil, bake 25 minutes at 375 degrees un fruit is bubbling and crust is golden.