| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Recipelu se, Rhubarb, Spices, Strawberrie |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Strawberries; hulled and sliced |
| 1 |
lb |
Rhubarb; thawed if frozen, trimmed and cut into 1/2 inch pieces |
| 1 3/4 |
c |
Sugar; more if rhubarb is very tart |
| 2 |
tb |
Cornstarch |
| 3/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 3 |
tb |
All purpose flour |
| 3 |
tb |
Unsalted butter; cut into small pieces |
| 1 |
|
Ready-made pie crust |
| 4 |
c |
Vanilla ice cream*; (optional) |
INSTRUCTIONS
Preheat oven to 400.F. Combine strawberries and rhubarb in a mixing bowl.
Combine next 5 ingredients in another bowl. Fold dry ingredients into
strawberry and rhubarb mixture. Stir in butter and toss. Transfer fruit
mixture to a buttered deep 9 inch baking dish. Top with pie crust. Fold
edges under and crimp between thumb and forefinger along rim of baking
dish. Cut two 3 inch vents in crust. Bake 40-45 minutes or until crust is
golden. Serve warm with ice cream, if desired.
This recipe serves 8 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 8.
Per serving: calories 359, fat 11.2g, 27% calories from fat, cholesterol
12mg, protein 2.7g, carbohydrates 64.2g, fiber 3.5g, sodium 187mg. Sent
recipeLu 3/98
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 13,
1998
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