I just made a rhubarb pie using quick-cooking tapioca as a thickener, and it worked brilliantly! I’d try adding in a couple tablespoons of quick cooking, or minute, tapioca into the filling and see how it helps!
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My mom recently made this with peaches, and as usual when she makes cobbler-y dishes, the fruit filling was tasty but very runny/watery. Unlike other cobblers, the corn meal biscuit topping at least did not become soggy with the watery fruit. Any suggestions on how we can keep the fruit less or non-runny the next time?
I just made a rhubarb pie using quick-cooking tapioca as a thickener, and it worked brilliantly! I’d try adding in a couple tablespoons of quick cooking, or minute, tapioca into the filling and see how it helps!
