Betty Henry from Henry's Bakery and Deli makes the best rhubarb pie you've ever tasted.
4 cups sliced rhubarb
2 1/2 cups strawberries - de-stemmed, washed, & cut in large strawberries
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon lemon juice
1 teaspoon vanilla
2 tablespoons unsalted butter - cut into pieces
Your favorite pie crust, unbaked
Mix dry ingredients together and add lemon juice & vanilla. Place 1 cup mix in bottom of pie crust then toss the strawberries & rhubarb with the rest of the mix and place in pie crust. Place the butter pieces on top of the rhubarb & strawberries. Top with the crumb topping. Bake in 425 degree oven for 15 minutes and then decrease temperature to 375 degrees and bake another 45 minutes.
2/3 cup plus 2 tablespoons rolled oats
1/2 cup all purpose flour
1/2 cup brown sugar
1/4 teaspoon cinnamon
6 tablespoons chilled unsalted butter - cut into pieces
To make the crumb topping, put all ingredients into a food processor & mix.