Rhubarb/Strawberry Pie Recipe

Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 329
  • Fat:
  • 14 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 10 mg
  • Sodium:
  • 203 mg
  • Carbohydrate:
  • 48 g
  • Fiber:
  • 2 g
  • Protein:
  • 3 g


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Rhubarb/Strawberry Pie

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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!

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. + standing Bake: 50 min.

Ingredients:

  • 1/2 to 3/4 cup sugar
  • 4-1/2 teaspoons quick-cooking tapioca
  • 3 cups sliced fresh or frozen rhubarb, thawed (1/4-inch pieces)
  • 3 cups sliced fresh or frozen unsweetened strawberries, thawed
  • 1/3 cup fresh orange juice
  • 4-1/2 teaspoons orange marmalade, optional
  • 1/4 teaspoon grated orange peel
  • Pastry for double-crust pie (9 inches)

Directions:

In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange peel. Let stand for 15 minutes.
    Line a deep-dish 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
    Bake at 400° for 20 minutes. Reduce heat to 375° bake 30 minutes more or until filling is bubbly and rhubarb is tender. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.


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