Ingredients 3 tablespoons quick-cooking tapioca 4 cups sliced fresh strawberries 2 cups sliced fresh rhubarb 3/4 cup sugar 1 teaspoon grated orange zest
1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 3 drops red food coloring, optional Dough for double-crust pie Sweetened whipped cream, optional
Bring strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca, and food coloring to a boil in a big pot. Reduce heat and boil covered for 15-20 minutes until strawberries are soft, stirring periodically. Cover a big bowl and refrigerate overnight.
Press crust onto bottom and up sides of ungreased muffin cups after cutting 12 circles with a 4-in. biscuit cutter and rerolling scraps. Cut 6 additional circles with remaining dough. Put strawberry mixture in muffin cups.
Baking 12-15 minutes until filling is bubbling and crust golden brown. Remove from pan after 5 minutes and cool on wire racks. If desired, add whipped cream.