Ingredients
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1 recipe pastry for a 9 inch double crust pie
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1 teaspoon orange zest
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4 cups diced rhubarb
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3 cups sliced fresh strawberries
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1 ½ cups white sugar (Optional)
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6 tablespoons quick-cooking tapioca
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1 tablespoon milk
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1 tablespoon white sugar for decoration (Optional)
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1 cup all-purpose flour (Optional)
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1 cup white sugar (Optional)
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1 teaspoon salt (Optional)
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½ cup butter (Optional)
Directions
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Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust.
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Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top.
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Bake at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 35 minutes.
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For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.
Nutrition Facts (per serving)
689 | Calories |
27g | Fat |
109g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 689 | |
% Daily Value * | |
Total Fat 27g | 35% |
Saturated Fat 11g | 56% |
Cholesterol 31mg | 10% |
Sodium 611mg | 27% |
Total Carbohydrate 109g | 40% |
Dietary Fiber 4g | 16% |
Total Sugars 68g | |
Protein 6g | 11% |
Vitamin C 42mg | 46% |
Calcium 77mg | 6% |
Iron 2mg | 13% |
Potassium 326mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.