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Berry Rhubarb Pie

Rachel Conners
  • minutes
  • Serves

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