Rhubarb/Strawberry Pie Recipe

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Rhubarb/Strawberry Pie
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Ingredients
8
Count
Nutrition
213
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange peel. Let stand for 15 minutes.
  2. Line a deep-dish 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges with foil.
  3. Bake at 400° for 40-50 minutes or until filling is bubbly and rhubarb is tender. Remove foil. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 213.37 Kcal (893 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 5.95mg 0%
Potassium 229.23mg 5%
Total Carbs 55.52g 19%
Sugars 43.89g 176%
Dietary Fiber 4.04g 16%
Protein 2.1g 4%
Vitamin C 61.6mg 103%
Iron 0.1mg 1%
Calcium 151.9mg 15%
Amount Per 100 g
Calories 90.39 Kcal (378 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2.52mg 0%
Potassium 97.11mg 5%
Total Carbs 23.52g 19%
Sugars 18.59g 176%
Dietary Fiber 1.71g 16%
Protein 0.89g 4%
Vitamin C 26.1mg 103%
Iron 0.1mg 1%
Calcium 64.3mg 15%

* 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

  • 3.5
    Points
  • 6
    PointsPlus

Good Points

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

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