Directions:
- In a large bowl, combine the rhubarb, sugar, cherries, tapioca and food coloring if desired; stir gently and let stand for 15 minutes.
- Meanwhile, cut pastry sheet in half. On a lightly floured surface, roll out one half to fit a 7-in. pie plate. Transfer pastry to pie plate; add filling. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
- Bake at 400° for 40-45 minutes or until crust is golden and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.72 Kcal (1439 kJ) | ||
| Calories from fat | 135.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.04g | 23% | |
|---|---|---|---|
| Sodium | 238.21mg | 10% | |
| Potassium | 131.19mg | 3% | |
| Total Carbs | 49.83g | 17% | |
| Sugars | 23.63g | 95% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 3.89g | 8% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.9mg | 11% | |
| Calcium | 120.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 202.38 Kcal (847 kJ) | ||
| Calories from fat | 79.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.85g | 23% | |
|---|---|---|---|
| Sodium | 140.26mg | 10% | |
| Potassium | 77.25mg | 3% | |
| Total Carbs | 29.34g | 17% | |
| Sugars | 13.92g | 95% | |
| Dietary Fiber | 1.79g | 12% | |
| Protein | 2.29g | 8% | |
| Vitamin C | 2.2mg | 6% | |
| Iron | 1.1mg | 11% | |
| Calcium | 71mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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