Directions:
- In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry. Add the filling.
- Roll out remaining pastry to fit top of pie; cut slits or make decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
- Bake at 350° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.57 Kcal (739 kJ) | ||
| Calories from fat | 13.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 2% | |
|---|---|---|---|
| Sodium | 24.92mg | 1% | |
| Potassium | 92.49mg | 2% | |
| Total Carbs | 41.36g | 14% | |
| Sugars | 31.63g | 127% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 1.07g | 2% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 136.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 146.98 Kcal (615 kJ) | ||
| Calories from fat | 10.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 2% | |
|---|---|---|---|
| Sodium | 20.74mg | 1% | |
| Potassium | 76.99mg | 2% | |
| Total Carbs | 34.42g | 14% | |
| Sugars | 26.33g | 127% | |
| Dietary Fiber | 1.39g | 7% | |
| Protein | 0.89g | 2% | |
| Vitamin C | 4.6mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 113.6mg | 14% | |
* 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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