INGREDIENTS
1
double crust pie crust
2 cups
chopped red rhubarb (fresh)
2 cups
de-stemmed (washed and quartered strawberries)
2 cups
raspberries
1 1/2 cups
sugar
3 tbsp
tapioca starch
1 tbsp
all-purpose flour
1 tsp
lemon zest
1 tsp
lemon juice
1/2 tsp
cinnamon
1/4 tsp
nutmeg
1/4 tsp
salt
1 tsp
vanilla extract
1
egg white beaten with 1 teaspoon water
Turbinado sugar