This is our all-time favorite pie. The recipe ingredients are found in 1961’s Out of Alaska’s Kitchens. I marked my copy with the notation that I first made this on March 19, 1989. The secret ingredient is the orange juice. It’s amazing how well rhubarb pairs with oranges.

  • Ingredients
  • 4-5 cups sliced rhubarb
  • 1 cup sugar
  • 1/4 tsp. nutmeg
  • 1/4 cup Minute (quick) tapioca
  • 1/4 cup orange juice
  • 1-1/2 cups sliced strawberries
  • 1 Tbsp. butter
  • 9″ double-crust pie shell

Preheat oven to 450 degrees F. Yes, very hot!

In a large bowl, stir together rhubarb and sugar. Stir in nutmeg and tapioca. Stir in orange juice. Stir in strawberries. Let stand 10 minutes.

Pour mixture into 9″ pie shell. Dot with butter. Cut slits into the top crust and then place it atop the filling. Seal the edges.

Place into a 450 degree oven for 10 minutes. Reduce the heat to 350 degrees F and bake for another 40-50 minutes. You will know it is finished when the bubbles, seen through the slits, burst slowly.

Remove from oven and cool. May be served warm or at room temperature.