This is a great pie......LOL.
Heat the oven to 180C.
Cook the rhubarb in a pan with the sugar and orange juice until just tender.
Line a large ovenproof dish with 1 sheet of pastry. Fill with the rhubarb mixture. Cover with the other pastry sheet and trim the excess.
Bake for 20 minutes, or until the pastry is browned and crisp.
I use 1 tbsp Ginger syrup instead of Lemon juice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 pie (529g) | ||
Recipe Makes: 1 | ||
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Calories: 1210 | ||
Calories from Fat: 524 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.3g | 78 % | |
Saturated Fat 21.9g | 109 % | |
Monounsaturated Fat 23.2g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 937.9mg | 32 % | |
Potassium 913.3mg | 24 % | |
Total Carbohydrate 165.9g | 49 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 157.1g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1210
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