Directions:
- Combine sugar and cornstarch in saucepan; stir in orange rind and juice. Bring to a boil, cook, stirring constantly, for 1 minute. Remove from heat. Add rhubarb and strawberries; stir gently. Spoon into pastry shell.
- TOPPING: Combine flour, brown sugar and quick cooking oats in a bowl and then cut in 2 tablespoons margarine with a pastry blender until mixture resembles coarse meal. Sprinkle over rhubarb mixture.
- Bake at 400F for 30 minutes.
- Cool completely on wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.52 Kcal (1128 kJ) | ||
| Calories from fat | 100.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.19g | 17% | |
|---|---|---|---|
| Sodium | 199.16mg | 8% | |
| Potassium | 202.29mg | 4% | |
| Total Carbs | 40.76g | 14% | |
| Sugars | 20.95g | 84% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 2.78g | 6% | |
| Vitamin C | 23.1mg | 38% | |
| Iron | 1mg | 6% | |
| Calcium | 54.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 198.56 Kcal (831 kJ) | ||
| Calories from fat | 74.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.24g | 17% | |
|---|---|---|---|
| Sodium | 146.72mg | 8% | |
| Potassium | 149.03mg | 4% | |
| Total Carbs | 30.03g | 14% | |
| Sugars | 15.43g | 84% | |
| Dietary Fiber | 1.88g | 10% | |
| Protein | 2.05g | 6% | |
| Vitamin C | 17mg | 38% | |
| Iron | 0.8mg | 6% | |
| Calcium | 40.3mg | 5% | |
* 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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