Combine mulberries and rhubarb in a medium bowl.
Combine sugar and flour in a seperate bowl.
Sprinkle about 1/3 of the flour mixture into the bottom of a pastry lined 9-inch pie pan.
Pour mulberries and rhubarb into the pie pan and add remaining flour mixture.
Dot with butter.
Place top crust, cut steam vents, and flute edges.
Bake at 425 degrees for 40 to 50 minutes or until crust is browned and juice is bubbling out of steam vents.
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 8|
|Calories from Fat: 49 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 7.6mg||2 %|
|Sodium 40.2mg||1 %|
|Potassium 123mg||3 %|
|Total Carbohydrate 85.5g||25 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 84.4g|
|Protein 1.6g||2 %|
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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: 385
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