Strawberry or Raspberry Rhubarb Pie Filling
Rhubarb! We grow it at the bakery, and customers and friends bring their harvest to trade for bakery credit. We spend a lot of time processing it and turning it into pies. It is a core product of summer at Pagosa Baking Company.
We’ve had lots of requests for the recipe, particularly from travelers who want to recreate it at home. We use tapioca flour as the thickening agent, and a tiny bit of nutmeg for seasoning. You can choose to leave it out, or substitute with your favorite spice.
You can freeze your prepared and unbaked pie to bake fresh at a later date. It bakes beautifully from frozen.
Enjoy!
Kathy