I had never made any kind of dessert with cooked strawberries before, and I was nervous—berry pies are often too sweet and syrupy for me. But we had the berries, and we had the rhubarb, and there is a Smitten Kitchen recipe, so I made a go at it. I’m glad I did!
I used a lattice crust instead of her two-crust pie, and the only drawback is that you can see the tapioca pearls in a few places. Because I was supposed to be making dinner, also, I had a baking sheet on the top rack with some frozen taquitos. I think this got in the way of my browning—it took an extra 15m at 350F and 5 minutes at 400F at the end to get any browning at all. Oops. But the result was delicious!