Directions:
- Preheat oven to 400°F.
- Trim the leaves and ends from the rhubarb stalks and chop them into 1 inch pieces. Place them in a bowl.
- Add the pumpkin pie spice, orange rind and juice, and sugar, toss well to coat. Turn the rhubarb into a 4 cup pie pan.
- Melt the butter and brush it over the phyllo sheets. Lift the sheets onto the pie pan, butter side up, and crumple them to form a chiffon effect, covering pie completely.
- Place the dish on a baking sheet and bake for 20 minutes, until golden brown. Reduce heat to 350°F and bake for another 10-15 minutes until rhubarb is tender.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.63 Kcal (446 kJ) | ||
| Calories from fat | 35.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 8.47mg | 0% | |
| Potassium | 628.53mg | 13% | |
| Total Carbs | 17.8g | 6% | |
| Sugars | 8.43g | 34% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 2.37g | 5% | |
| Vitamin C | 38.4mg | 64% | |
| Iron | 0.1mg | 1% | |
| Calcium | 185.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 44.12 Kcal (185 kJ) | ||
| Calories from fat | 14.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 6% | |
|---|---|---|---|
| Cholesterol | 4.21mg | 3% | |
| Sodium | 3.5mg | 0% | |
| Potassium | 260.06mg | 13% | |
| Total Carbs | 7.36g | 6% | |
| Sugars | 3.49g | 34% | |
| Dietary Fiber | 1.97g | 19% | |
| Protein | 0.98g | 5% | |
| Vitamin C | 15.9mg | 64% | |
| Calcium | 76.8mg | 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.
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