Try this Rhubarb-Blueberry Pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees.
Combine sugars, salt and tapioca in large bowl. Mix well.
Add rhubarb and blueberries and toss until fruit is well coated.
Mound fruit mixture in piecrust. Top with second crust, tucking edge under and crimping it.
Bake 20 minutes.
Reduce oven to 350 and bake additional 25 5o 30 minutes (until pie is golden brown and juices bubbling).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (113g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 68 | ||
Calories from Fat: 2 (3%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1748.5mg | 60 % | |
Potassium 184.2mg | 5 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 14.8g | ||
Protein 0.8g | 1 % | |
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: 68
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.