Its spring time (the end of it anyway), and there’s no better spring dessert than rhubarb! Actually, I’m just really excited about this ingredient because it has such a short season. I am not a fan of tartness or sour things, but I do like strawberries and I do like pie. Althoug I was hasty in cutting the pie, which resulted in a flood of un-gelatinzed juices, it was still delicious so I want to share the recipe.
The original can be found at Smitten Kitchen.
I followed the recipe to the dot, except for substituting flour for quick-cook tapioca. I would suggest 1/2 cup of flour be added. Also I think I was too hasty in cutting the pie, which resulted in a very soupy pie =(