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Rhubarb/Strawberry Pie

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Submitted by elide

YIELD

6 servings

PREP

20 min

COOK

50 min

READY

70 min

Ingredients

3 7.1E+2
CUPS ML RHUBARB
fresh, sliced into 1/4 inch pieces *
3 7.1E+2
CUPS ML STRAWBERRIES
fresh, sliced
1/2-3/4
CUP SUGAR
1 ½ 23
TABLESPOONS ML TAPIOCA
instant
79
CUP ML ORANGE JUICE
fresh
1 ½ 23
TABLESPOONS ML ORANGE MARMALADE
optional
¼ 1.3
TEASPOON ML ORANGE ZEST
grated
1 1
X X PIE SHELL (9 INCH)
(pastry for double crust)

Directions

In a large bowl, combine the first seven ingredients; let stand for 15 minutes to soften tapioca.

Place bottom pastry in a deep dish 9” pie pan.

Add filing.

Top with a lattice crust. Bake at 400℉ (200℃) for 20 minutes.

Reduce heat to 375℉ (190℃) F; bake 30 minutes more or until filling is bubbly and rhubarb is tender.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 225 29% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 140mg 6%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 8%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 90%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 
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