Strawberry rhubarb pie
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Strawberry rhubarb pie
  Rhubarb    Pie    Diabetic  
Last updated 6/12/2012 12:55:24 AM. Recipe ID 17298. Report a problem with this recipe.
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      Title: Strawberry rhubarb pie
 Categories: Diabetic, Desserts, Pies
      Yield: 8 Servings
 
      2 c  Rhubarb; sliced
    1/2 c  Juice, grape
      2 tb Cornstarch
      1 ts Cinnamon, ground
    1/4 ts Nutmeg, ground
    1/4 ts Salt
      1 pt Strawberries; sliced
    1/2 c  Fruit spread, strawberry
      1 c  Rhubarb; sliced
      2    Pie crust
    1/4 c  Fruit spread, strawberry
      1    Egg yolks
      1 tb Cream, sour
 
  Rhubarb can be fresh or frozen.  Use fresh strawberries. stand 10
  minutes.
  
  Preheat oven to 450.  Combine rhubarb and grape juice in medium
  saucepan. Bring to boil over medium heat.  Reduce heat to low.
  Simmer, uncovered, until rhubarb is tender, 8-10 minutes for fresh or
        5    minutes for frozen; drain.
  
  Combine cornstarch, cinnamon, nutmeg, and salt in medium bowl; mix
  well. Add strawberries; toss to coat.  Stir in cooked rhubarb and
  fruit spread. Stir in uncooked rhubarb.
  
  Roll out 1 pie crust to 11" circle and line 9" pie plate with it. Trim
  pastry and flute edges, sealing to edge of pie plate.  Fill shell with
  fruit mixture and dot with fruit spread.  Roll out remaining pastry
  to 10" circle.  Cut into 1/2" strips.  Form into lattice design over
  fruit. Combine egg yolk and sour cream until well-blended. Brush over
  pastry. Bake 10 minutes.
  
  Reduce oven to 350.  Continue baking 30 minutes, until pastry is
  golden brown and filling is hot and bubbly.  Pie may be covered
  loosely with foil during last 30 minutes of baking to prevent
  overbrowning.
  
  Cool on wire rack.  Serve warm or at room temperature.
  
  Nutrition information per slice: 355 calories,  3 gm protein, 51 gm
  carbohydrate, 16 gm fat,  40% of calories from fat, 42 mg
  cholesterol, 283 mg sodium, 1-1/2 diabetic starch/bread exchange, 3
  diabetic fat exchange, 1-3/4 diabetic fruit exchange.
  




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Recipe ID 17298 (Apr 03, 2005)

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