Rhubarb Raspberry Pie Recipe

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Ingredients:

Serving

3 cups rhubarb, chopped into 1/2 inch pieces
1 1/2 cups raspberries, whole and rinsed
1 cup brown sugar
2 tbsp flour
1/8 tsp salt
2 eggs, beaten
1/8 tsp cinnamon (or less )
1 double crust (lots of recipes in search under pie pastry)

Directions:

Line a pie plate with pastry and trim edges.
Preheat oven to 425 degrees.
Combine the rhubarb and raspberries in a large bowl.
Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
Pour over fruit mixture and stir gently but well.
Pour into the prepared pie plate and top with remaining crust.
Seal edges and crimp.
Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
Remove and place on a pie rack.
Cool to room temp and serve with a scoop of vanilla ice cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	160.79 Kcal (673 kJ)
Calories from fat	28.17 Kcal
		% Daily Value*
Total Fat	3.13g	5%
Cholesterol	38.38mg	13%
Sodium	141.96mg	6%
Potassium	205.61mg	4%
Total Carbs	30.46g	10%
Sugars	22.92g	92%
Dietary Fiber	2.37g	9%
Protein	3.97g	8%
Vitamin C	7.7mg	13%
Iron	1.1mg	6%
Calcium	77.4mg	8%

Amount Per 100 g
Calories	159.32 Kcal (667 kJ)
Calories from fat	27.91 Kcal
		% Daily Value*
Total Fat	3.1g	5%
Cholesterol	38.03mg	13%
Sodium	140.66mg	6%
Potassium	203.74mg	4%
Total Carbs	30.19g	10%
Sugars	22.72g	92%
Dietary Fiber	2.35g	9%
Protein	3.94g	8%
Vitamin C	7.7mg	13%
Iron	1.1mg	6%
Calcium	76.7mg	8%

* 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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