Directions:
- In small bowl stir together 1/4 cup of the water and cornstarch. Set aside.
- In large saucepan combine remaining 1/4 cup water, rhubarb, sugar and orange peel. Cook, covered, over medium-high heat until simmering. Remove cover. Simmer, uncovered, about 5 minutes or until rhubarb is very tender, stirring occasionally.
- Stir cornstarch mixture. Gradually add to rhubarb mixture, stirring constantly. Cook and stir over medium heat until mixture thickens and boils. Remove from heat. Gently stir in strawberries. Spoon into crust. Cover surface with plastic wrap. Refrigerate at least 4 hours.
- Serve with whipped topping. Store in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.41 Kcal (914 kJ) | ||
| Calories from fat | 11.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 2% | |
|---|---|---|---|
| Sodium | 37.97mg | 2% | |
| Potassium | 468.71mg | 10% | |
| Total Carbs | 50.47g | 17% | |
| Sugars | 32.76g | 131% | |
| Dietary Fiber | 4.88g | 20% | |
| Protein | 2.51g | 5% | |
| Vitamin C | 86.5mg | 144% | |
| Calcium | 104.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 53.69 Kcal (225 kJ) | ||
| Calories from fat | 2.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 2% | |
|---|---|---|---|
| Sodium | 9.33mg | 2% | |
| Potassium | 115.23mg | 10% | |
| Total Carbs | 12.41g | 17% | |
| Sugars | 8.05g | 131% | |
| Dietary Fiber | 1.2g | 20% | |
| Protein | 0.62g | 5% | |
| Vitamin C | 21.3mg | 144% | |
| Calcium | 25.6mg | 10% | |
* 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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