| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Desserts, Pies/pastry, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | c | Rhubarb, cut up |
| 1 | pt | Strawberries, halved |
| 3/4 | c | Sugar |
| 4 | T | Flour |
| 1/8 | t | Salt |
| 1/4 | t | Pumpkin pie spice, or ground |
| mace | ||
| 2 | T | Butter or margarine |
INSTRUCTIONS
Pastry for 2-crust pie Combine rhubarb, cut in 3/4-inch pieces, and strawberries in a bowl. Sprinkle on sugar, flour, salt, and pumpkin pie spice; mix gently Turn into pastry lined 9-inch pie pan. Dot with butter. Adjuct lattice top, flute edges. Bake in hot oven (425 F) 40 minutes, or until crust is browned and juices bubble. Cool on rack. [ FARM JOURNAL's Complete Pie Cookbook; 1965 ] Posted to MealMaster Recipes List, Digest #158 Date: Thu, 6 Jun 1996 23:28:16 -0400 From: BobbieB1@aol.com
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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 38
Total Fat: 4.4g
Cholesterol: <1mg
Sodium: 82.4mg
Potassium: 391.2mg
Carbohydrates: 42.3g
Fiber: 4g
Sugar: 32.3g
Protein: 2g