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RHUBARB-STRAWBERRY PIE OR PUDDING
SAUCE DESSERT
 
4 c. cut-up raw rhubarb
1 qt. frozen strawberries, whole or sliced
1/4 c. Minute tapioca
1/4 c. cornstarch
2 c. sugar

Stir all ingredients together; let stand 15 minutes. Cook until thick or can be put in 2 unbaked pie shells raw and bake at 350 degrees for 1 hour. You can put a top crust on or put it in a baked pie shell and add your own topping. But cook the rhubarb first if you put it in a baked shell.
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