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From Litchfield, Connecticut, Helen Ward O'Key writes, "I cook the old-fashioned way, using locally grown berries and garden rhubarb for this favorite."
This recipe is:
Quick
Nutritional Facts 1 serving (1 slice) equals 226 calories, 6 g fat (2 g saturated fat), 0 cholesterol, 172 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Strawberry-Rhubarb Pie in Taste of Home April/May 1995, p67
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 25, 2011 by Theresa-M
This has been a family favorite for many years! I use cool whip instead of dream whip also. We often double the recipe & put in a 9 X 13 pan. It is equally good made with fresh or frozen rhubarb & strawberries. We made some today with fresh picked rhubarb & strawberries we froze last summer.
Reviewed on Jun. 28, 2010 by JCV4
This was my first time cooking and eating rhubarb and I thought this recipe was very easy and the taste was excellent! Thank you!
Reviewed on Jun. 01, 2010 by Linda_J
This was really yummy! I used frozen rhubarb and fresh strawberries as that was what was available to me at the time. I did not have any dream whip on hand and subbed some fat free cool whip. It really satisfied that rhubarb taste I had been craving! I live in the South and my local markets do not carry it---this was some I brought back from IL earlier this spring.
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