Rhubarb Raspberry Pie Recipe

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Rhubarb Raspberry Pie
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Ingredients
6
Count
Nutrition
164
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. In a large bowl, combine sugar and tapioca. Gently stir in rhubarb, raspberries and lemon juice. Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times.
  2. Preheat oven to 375°. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature. Yield: 6-8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 163.69 Kcal (685 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2.76mg 0%
Potassium 152.47mg 3%
Total Carbs 41.39g 14%
Sugars 30.02g 120%
Dietary Fiber 3.56g 14%
Protein 1.33g 3%
Vitamin C 13.6mg 23%
Iron 0.5mg 3%
Calcium 185.2mg 19%
Amount Per 100 g
Calories 99.56 Kcal (417 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1.68mg 0%
Potassium 92.74mg 3%
Total Carbs 25.18g 14%
Sugars 18.26g 120%
Dietary Fiber 2.16g 14%
Protein 0.81g 3%
Vitamin C 8.3mg 23%
Iron 0.3mg 3%
Calcium 112.6mg 19%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 4
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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