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"I've got to share this recipe, which is a must in our house during rhubarb season," raves Shirley Steel of San Jose, California.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 piece equals 432 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 206 mg sodium, 75 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Cherry Rhubarb Pie in Cooking for 2 Summer 2009, p26
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Reviewed on Jun. 22, 2009 by Arolene
Reviewed on Apr. 25, 2009 by handerson2005
We made this tonight. It was super easy and VERY tasty. We'll be making it again!
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