Strawberry Rhubarb Pie

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 242.3
  • Total Fat: 8.2 g
  • Cholesterol: 7.8 mg
  • Sodium: 140.3 mg
  • Total Carbs: 41.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.6 g

View full nutritional breakdown of Strawberry Rhubarb Pie calories by ingredient
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This delicious recipe makes 2 pies that are delicious early summer treat. This delicious recipe makes 2 pies that are delicious early summer treat.
Number of Servings: 16


    Pie Filling
    4 cups rhubarb, chopped
    2 cups strawberries, hulled and sliced
    1-1/2 cup sugar (1 cup is okay if strawberries and rhubarb are sweet)
    3 tbsp cornstarch
    1/2 tsp cinnamon
    1/4 tsp ground ginger
    dash salt

    Crumble Topping
    2/3 cup all purpose flour
    1/2 cup sugar
    1/4 tsp nutmeg
    dash salt
    1/4 cup unsalted butter, melted

    2 9-inch pie crusts, frozen


Preheat oven to 400° F.
Thaw frozen pie crusts and prick with a fork several times.
Toss chopped rhubarb and sliced strawberries with sugar, cornstarch, spices and salt to coat.
Fill pie shells with fruit.
For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumbly and spread over fruit.
Bake pie on a tray at 400° F for 20 minutes, then reduce heat to 350° F and bake for about 40 minutes more, until filling is bubbling.
If crust edge is browning too quickly, cover edges with a thin strip of tin foil.
Makes 2 pies with 8 pieces each, for a total of 16 servings.

Number of Servings: 16

Recipe submitted by SparkPeople user DUCHESSDORIGHT.

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