Cut and hull 5 c. strawberries. Cut 3 c. rhubarb into 1/2" pieces. Divide in half. Mash and cook one half of the fruit mixture in a non-stick saucepan with 1 c. granulated sugar, 1 tbsp. lemon zest, and 1 tbsp. Cointreau or Grand Marnier liqueur. Reduce until most of the liquid is absorbed, about 10 minutes. Remove from heat and allow to cool.
|Cut fresh rhubarb into 1/2" pieces|
|Cut and hull fresh berries|
|Reduce 1/2 strawberry/rhubarb mixture|
In separate bowl, combine rest of strawberries and rhubarb, 3 tbsp. Minute Tapioca mix, 1 tsp. grated fresh nutmeg, 1/2 tbsp. cinnamon, 1 tsp. fresh lemon zest, 1 tsp. freshly-squeezed lemon juice, 2 c. granulated sugar. Add cooked berries, and mix to combine.
|Combine and mix all|
|Form a collar with aluminum foil|
Bake at 425 for 30 minutes. Reduce oven temp to 350 degrees and cook for 30-45 minutes longer, until fruit filling is bubbling and crust is a golden brown.
Allow to cool for at least 2 hours before serving. Fantastic accompaniment: Hagen Dazs Vanilla Ice Cream and a few fresh berries on the side. A wonderful way to welcome your loved ones home!