Rocky Mountain Recipes 4-19-10

3 c. Fresh rhubarb, cut into 1/4-inch peices

3 c. Fresh strawberries, sliced

1/2 c. Sugar

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1-1/2 Tbsp. Instant tapioca

1/3 c. Orange juice

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1-1/2 Tbsp. Orange marmalade, optional

1/4 t. Orange peel

1 Deep-dish pie shell, unbaked

Combine rhubarb, strawberries, sugar, tapioca, orange juice, orange marmalade and orange peel then let stand for 15 minutes. Pour filling into pie shell. Prepare lattice strips for the top crust. Bake at 400 degrees for 20 minutes. Reduce heat to 375 degrees and bake an additional 30 minutes or until rhubarb is tender.

Marlene Maurer • Lakewood, Colo.

3 c. Fresh rhubarb, cut into 1/4-inch peices

3 c. Fresh strawberries, sliced

1/2 c. Sugar

1-1/2 Tbsp. Instant tapioca

1/3 c. Orange juice

1-1/2 Tbsp. Orange marmalade, optional

1/4 t. Orange peel

1 Deep-dish pie shell, unbaked

Combine rhubarb, strawberries, sugar, tapioca, orange juice, orange marmalade and orange peel then let stand for 15 minutes. Pour filling into pie shell. Prepare lattice strips for the top crust. Bake at 400 degrees for 20 minutes. Reduce heat to 375 degrees and bake an additional 30 minutes or until rhubarb is tender.

Marlene Maurer • Lakewood, Colo.

3 c. Fresh rhubarb, cut into 1/4-inch peices

3 c. Fresh strawberries, sliced

1/2 c. Sugar

1-1/2 Tbsp. Instant tapioca

1/3 c. Orange juice

1-1/2 Tbsp. Orange marmalade, optional

1/4 t. Orange peel

1 Deep-dish pie shell, unbaked

Combine rhubarb, strawberries, sugar, tapioca, orange juice, orange marmalade and orange peel then let stand for 15 minutes. Pour filling into pie shell. Prepare lattice strips for the top crust. Bake at 400 degrees for 20 minutes. Reduce heat to 375 degrees and bake an additional 30 minutes or until rhubarb is tender.

Marlene Maurer • Lakewood, Colo.

3 c. Fresh rhubarb, cut into 1/4-inch peices

3 c. Fresh strawberries, sliced

1/2 c. Sugar

1-1/2 Tbsp. Instant tapioca

1/3 c. Orange juice

1-1/2 Tbsp. Orange marmalade, optional

1/4 t. Orange peel

1 Deep-dish pie shell, unbaked

Combine rhubarb, strawberries, sugar, tapioca, orange juice, orange marmalade and orange peel then let stand for 15 minutes. Pour filling into pie shell. Prepare lattice strips for the top crust. Bake at 400 degrees for 20 minutes. Reduce heat to 375 degrees and bake an additional 30 minutes or until rhubarb is tender.

Marlene Maurer • Lakewood, Colo.

3 c. Fresh rhubarb, cut into 1/4-inch peices

3 c. Fresh strawberries, sliced

1/2 c. Sugar

1-1/2 Tbsp. Instant tapioca

1/3 c. Orange juice

1-1/2 Tbsp. Orange marmalade, optional

1/4 t. Orange peel

1 Deep-dish pie shell, unbaked

Combine rhubarb, strawberries, sugar, tapioca, orange juice, orange marmalade and orange peel then let stand for 15 minutes. Pour filling into pie shell. Prepare lattice strips for the top crust. Bake at 400 degrees for 20 minutes. Reduce heat to 375 degrees and bake an additional 30 minutes or until rhubarb is tender.

Marlene Maurer • Lakewood, Colo.

3 c. Fresh rhubarb, cut into 1/4-inch peices

3 c. Fresh strawberries, sliced

1/2 c. Sugar

1-1/2 Tbsp. Instant tapioca

1/3 c. Orange juice

1-1/2 Tbsp. Orange marmalade, optional

1/4 t. Orange peel

1 Deep-dish pie shell, unbaked

Combine rhubarb, strawberries, sugar, tapioca, orange juice, orange marmalade and orange peel then let stand for 15 minutes. Pour filling into pie shell. Prepare lattice strips for the top crust. Bake at 400 degrees for 20 minutes. Reduce heat to 375 degrees and bake an additional 30 minutes or until rhubarb is tender.

Marlene Maurer • Lakewood, Colo.