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This recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often!
This recipe is:
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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 Analysis: 1 piece equals 329 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 203 mg sodium, 48 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Rhubarb/Strawberry Pie in Country April/May 1990, p47
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Reviewed on Dec. 21, 2011 by marstel
delicious
Reviewed on Apr. 20, 2010 by skschwarz
We are really enjoying it but, I used frozen rhubarb & should have drained them some before I mixed them with the sugar. I had way too much liquid and it ran over the edge of my plate when I poured it in. Knowing that there was too much liquid, I baked it on top of a cookie sheet to catch the run over & good thing I did!
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