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You're so welcome, Michele

Misc.
I use tapioca on just about all my pies EXCEPT plain rhubarb - for some reason, I like the "softening" of the acidity of plain rhubarb that flour gives. When I add the strawberries, then I use minute tapioca.

By the way, do you have the recipe for rhubarb that uses eggs along with the flour - makes sort of a rhubarb cream custard pie and is very good, also. In that one, I use alot of fresh grated nutmeg along with the flour, eggs and sugar.

June
MsgID: 0213297
Shared by: june/FL/Cape Cod
In reply to: Thank You: Thank you June
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: fresh strawberry rhubarb pie
  michele, MN
2 Recipe(tried): Frozen Strawberries & Rhubarb
  june/FL/Cape Cod
3 Thank You: Thank you June
  Michele - MN
4 You're so welcome, Michele
  june/FL/Cape Cod
5 ISO: Custard Rhubarb Recipe - June
  Michele MN
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