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Ingredients
  • subheading: FOR THE FILLING:
  • 2 cups rhubarb in one-inch pieces, about one pound
  • 3 cups strawberry halves
  • 1 cup sugar
  • 3 tablespoons ''minute'' tapioca
  • 3 tablespoons unsalted butter
  • subheading: FOR THE CRUST:
  • 2 ½ cups all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • ¾ teaspoon sugar, plus extra for sprinkling
  • 15 tablespoons unsalted butter (almost 2 sticks), very cold and cut into ¼-inch cubes
  • ½ cup ice-cold water
  • 1 tablespoons milk
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