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Ingredients
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Pastry for single-crust 9-inch pie
3 cups 1-inch rhubarb pieces or 1 package (16 ounces) frozen unsweetened rhubarb, thawed, undrained
3/4 cup water
1/4 cup all-purpose flour
3 tablespoons cornstarch
2 tablespoons lemon juice
3 cups sliced strawberries
1-2/3 cups Equal® Spoonful*
1/4 teaspoon ground nutmeg
* May substitute 40 packets Equal sweetener
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Preparation
- Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375° F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
- Cook rhubarb in large covered saucepan over medium heat 5 minutes or until rhubarb releases liquid. Combine water, flour, cornstarch and lemon juice. Stir into rhubarb. Heat to boiling. Reduce heat and simmer, uncovered, 3 to 5 minutes or until mixture is thickened and rhubarb is almost tender, stirring frequently. Stir in strawberries. Cook 2 to 3 minutes longer.
- Stir Equal® and nutmeg into fruit mixture. Spoon into baked crust. Bake in 350° F oven 40 to 45 minutes or until bubbly. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack. Serve warm.
Makes 8 servings
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Nutritional Information
per serving
| Calories |
175
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| Protein |
2 g
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| Carbohydrates |
26 g
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| Fat |
5 g
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| Cholesterol |
5 mg
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| Sodium |
151 mg
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Food Exchange:
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1 starch, 1 fruit, 1 fat
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