Rhubarb-Strawberry Pie
Serves 8
A delicious sweet-tart filling combines fresh or frozen rhubarb with sliced fresh apples and a hint of lemon juice. The fruit mixture is topped with oats, nuts and raisins before baking.
Rhubarb-Strawberry Pie
Ingredients
- Pastry for single-crust 9-inch pie
- 3 cups 1-inch fresh rhubarb pieces OR 1 package (16 ounces) frozen unsweetened rhubarb, thawed, undrained
- 3/4 cup water
- 1/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 3 cups sliced strawberries
- 40 packets Equal® sweetener*
- 1/4 teaspoon ground nutmeg
- Lite whipping topping, thawed if frozen, optional
*Substitute 1-2/3 cups Equal Spoonful for the packets.
Preparation
- Preheat oven to 375°F.
- Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake 10 to 12 minutes or until pastry is golden. Cool on wire rack.
- Meanwhile, cook rhubarb in a large covered saucepan on medium heat 5 minutes or until rhubarb releases liquid. Combine water, flour, cornstarch and lemon juice. Stir into rhubarb. Heat to boiling. Reduce heat to medium-low. Simmer, uncovered, 3 to 5 minutes or until mixture is thickened and rhubarb is almost tender, stirring frequently. Stir in strawberries. Cook 2 to 3 minutes longer. Stir in Equal and nutmeg. Spoon fruit mixture into baked crust.
- Bake in 350° F oven 40 to 45 minutes or until bubbly. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack. Serve warm, garnished with whipped topping, if desired.
Nutrition Information (per serving)
- Calories: 175
- Protein: 2 g
- Carbohydrates: 28 g
- Fat: 7 g
- Cholesterol: 3 mg
- Sodium: 132 mg
Exchanges
- Fat - 1
- Fruit - 1/2
