INGREDIENTS:
3 tablespoons quick-cooking tapioca
4 cups sliced fresh strawberries
2 cups sliced fresh rhubarb
3/4 cup sugar
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 drops red food coloring, optional Pastry for double-crust pie (9 inches)
DIRECTIONS:
1. Preheat oven to 425°.
Place tapioca in a small food processor or spice grinder; process until finely ground.
2 In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil.
Reduce heat; simmer, covered, 15-20 minutes or until strawberries are tender, stirring occasionally.
Transfer to a large bowl; cover and refrigerate overnight.
3. On a lightly floured surface, roll one half of dough to an 18-in. circle.
Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press dough onto bottom and up sides of ungreased muffin cups.
Repeat with remaining dough.
Spoon strawberry mixture into muffin cups.
4.Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool. Pastry for double-crust pie (9 inches):
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly.
Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap.
Refrigerate 1 hour or overnight.
There it is...It's real...Enjoy...Eat Well My Friends