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Strawberry Rhubarb Cranberry Pie

A new twist on a spring dessert…..
                          Strawberry-Rhubarb pie with Cranberries!  
A number of recipes, I would think, are created by accident.  One runs out of “x” ingredient and substitutes “y” and discovers that “y’ is really quite tasty, sometimes even better than “x”.  That happened last week for me.  In making one of our favorite spring-time desserts, strawberry rhubarb pie, I found myself running short of strawberries.  I usually add about 2 cups of strawberries to 4 cups of rhubarb, but discovered I only had about a half cup of strawberries.  Hmm…..I check the freezer and ‘lo and behold,’ I had a little over a cup of frozen cranberries, so I decided to experiment.  What happened was a delicious, slightly tart version to one of our favorite desserts that surprised folks as they ate it, but pleased them as well.  Enjoy! 
4 cubs of rhubarb, cut into one inch pieces, fresh or frozen
½ cup cut up strawberries, fresh or frozen
1 and ½ cups cranberries, fresh or frozen
1 cup sugar
2 tablespoons cornstarch
2 tablespoons tapioca pearls
pie crust for a double pie
If using frozen fruit, take out and let stand in a colander in a sink, mixed, for about an hour.  Then transfer fruit to a mixing bowl and add sugar, cornstarch and tapioca.  Toss well to coat everything.  Butter a pie dish and line with lower pie crust.  Wet edges of bottom pie crust with water that will touch the upper crust.  Add the fruit and distribute evenly.  Add the top pie crust and pinch edges together, all around.  Poke top crust with a fork or knife in several places to let steam escape.  Sprinkle with sugar.  Bake in a pre-heated oven at 400 degrees for fifteen minutes and then lower temperature to 350 degrees and continue to bake for another 40-45 minutes or until all of crust is golden brown.  Juices may begin to seep out or over, so it is wise to put the pie dish on top of cookie sheet to protect the oven.  Take out and cool for a t least 30 minutes before serving. Yum!

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