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I always remember rhubarb pie being too tart for my taste, so I started making adjustments until I came up with this recipe. Everyone who has tried it has told me they like it very much.
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 serving (1 piece) equals 517 calories, 22 g fat (8 g saturated fat), 18 mg cholesterol, 233 mg sodium, 78 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Orange Rhubarb Pie in
March 2001, p51
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