Directions:
- Drain peaches, reserving syrup; chop the peaches. Place peaches and syrup in a large bowl. Add the rhubarb, sugar, coconut, tapioca and vanilla; toss to coat. Let stand for 15 minutes.
- Line a 9-in. pie plate with the bottom crust; trim pastry even with edge. Fill with rhubarb mixture; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
- Bake at 350° for 1 hour or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.05 Kcal (595 kJ) | ||
| Calories from fat | 26.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 5% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 2.61mg | 0% | |
| Potassium | 68.38mg | 1% | |
| Total Carbs | 29.05g | 10% | |
| Sugars | 21.33g | 85% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 0.2mg | 1% | |
| Calcium | 91mg | 9% | |
| Amount Per 100 g | |||
| Calories | 174.46 Kcal (730 kJ) | ||
| Calories from fat | 32.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 5% | |
|---|---|---|---|
| Cholesterol | 6.25mg | 2% | |
| Sodium | 3.2mg | 0% | |
| Potassium | 83.99mg | 1% | |
| Total Carbs | 35.68g | 10% | |
| Sugars | 26.2g | 85% | |
| Dietary Fiber | 1.49g | 5% | |
| Protein | 0.77g | 1% | |
| Vitamin C | 8.3mg | 11% | |
| Iron | 0.2mg | 1% | |
| Calcium | 111.7mg | 9% | |
* 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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