| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Pies & past |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(16-oz.) whole cranberry sauce |
| 1/3 |
c |
Granulated sugar |
| 1 1/2 |
tb |
Cornstarch |
| 3/4 |
lb |
Rhubarb stalks, cut into 1/2- inch pieces |
|
|
Pastry dough for 9-inch single crust pie |
|
|
Confectioner's sugar |
INSTRUCTIONS
Preheat oven to 375. In a mixing bowl, comine cranberry sauce, sugar and
cornstarch. Stir in rhubarb. Pour mixture into a pastry lined 9-inch pie
pan. Fold crust edge over filling, pleating to to fit. Bake for 40 minutes
or until golden brown. Cool completely. Sprinkle with confectioner's sugar
before serving. Makes 8 servings. MasterCook formatted by Ethel Snyder
Recipe by: GRIT -- MARCH 23, 1997 Posted to MC-Recipe Digest V1 #637 by
essie49@juno.com (Ethel R Snyder) on Jun 08, 1997
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”