Directions:
- In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes.
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
- Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.02 Kcal (817 kJ) | ||
| Calories from fat | 11.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 2% | |
|---|---|---|---|
| Cholesterol | 3.39mg | 1% | |
| Sodium | 99.46mg | 4% | |
| Potassium | 123.57mg | 3% | |
| Total Carbs | 46.58g | 16% | |
| Sugars | 36.11g | 144% | |
| Dietary Fiber | 3.16g | 13% | |
| Protein | 1.12g | 2% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 0.6mg | 3% | |
| Calcium | 142.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 134.47 Kcal (563 kJ) | ||
| Calories from fat | 7.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 2% | |
|---|---|---|---|
| Cholesterol | 2.34mg | 1% | |
| Sodium | 68.58mg | 4% | |
| Potassium | 85.2mg | 3% | |
| Total Carbs | 32.12g | 16% | |
| Sugars | 24.9g | 144% | |
| Dietary Fiber | 2.18g | 13% | |
| Protein | 0.77g | 2% | |
| Vitamin C | 7.2mg | 18% | |
| Iron | 0.4mg | 3% | |
| Calcium | 98mg | 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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