Thankfully, Bev, this should be an easy fix! On our Pie Filling Thickeners guide, we recommend letting fillings made with tapioca (you'll want to specifically use quick-cooking tapioca) need to rest for 15 to 30 minutes before baking to allow the tapioca to soften. We'd recommend leaning towards a 30-minute rest to be safe. The chart also recommends using 2 1/2 teaspoons of quick-cooking tapioca for every cup of your strawberry-rhubarb filling. We hope this helps! Annabelle@KAF

• Reply