Try this Grandma's Strawberry Rhubarb Pie recipe, or contribute your own.
Suggest a better descriptionCombine chopped rhubarb and cut strawberries in a large bowl
Add sugar (remember, at high altitudes, cut sugar to 1 1/4 cups), stir.
Onto the fruit sprinkle tapioca, flour, lemon zest, lemon juice, and nutmeg. Stir. Allow to sit 15 minutes while rolling out pie dough.
Roll out pie dough; line pie plate with one crust.
Place fruit filling in dough-lined pie plate.
Top fruit with 3 tablespoons butter, cubed small or sliced thinly.
Top fruit with upper pie crust. Seal/flute. Use a fork to poke small holes all over the top crust.
Lightly Sprinkle with a cinnamon sugar mix or just plain sugar.
Cover pie edges with foil (shiny side out) or a pie shield.
Bake at 375 degrees for about 25 minutes. Remove foil.
Bake another 25-30 minutes or until top of pie is golden brown.
Be sure to cut back on the sugar at high altitude. Be sure to use mostly red rhubarb and nicely ripened strawberries. Use fresh lemon juice (since you zested a fresh lemon, of course).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 56 | ||
Calories from Fat: 39 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 11.4mg | 4 % | |
Sodium 30.7mg | 1 % | |
Potassium 2.3mg | 0 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.3g | ||
Protein 0.1g | 0 % | |
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: 56
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