- Gradually stir into rhubarb mixture. Return to a boil; cook and stir
- for 1-2 minutes or until thickened. Cool to room temperature.
- Cut pie into slices; top with rhubarb sauce and reserved whipped
- topping. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 slice) equals 423 calories, 25 g fat (16 g saturated fat), 51 mg cholesterol, 222 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.