Rhubarb Pies

Probably Michelle's favorite pies are rhubarb with some kind of fruit. The conventional one, of course, is strawberry-rhubarb, which is excellent. But other fruits can be substituted for the strawberry also. This one used blackberries.

This is a modification based on many recipes available on the internet, changed to increase proportion of rhubarb to other, sweeter, fruit, and to use the best form of thickener.

4 cups rhubarb

2 cups berries (best to cut them, to help release the juices so it can mix with thickener)

4 T tapioca (the best thickener we've found for this kind of pie)

~1 cup sugar (can be reduced a bit, or increased, depending on your desired sweetness)

orange zest and/or cinnamon can also be added in

Cook at 400 degrees for 20 minutes; then at 350 degrees for 40-60 minutes or until inside is bubbling.

Jana will add recipe for the crust.