Directions:
- Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.
- In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.
- Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1295.61 Kcal (5424 kJ) | ||
| Calories from fat | 274.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.5g | 47% | |
|---|---|---|---|
| Cholesterol | 61.06mg | 20% | |
| Sodium | 442.02mg | 18% | |
| Potassium | 1372.9mg | 29% | |
| Total Carbs | 255.16g | 85% | |
| Sugars | 187.37g | 749% | |
| Dietary Fiber | 11.18g | 45% | |
| Protein | 10.89g | 22% | |
| Vitamin C | 48.2mg | 80% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 365.2mg | 37% | |
| Amount Per 100 g | |||
| Calories | 157.93 Kcal (661 kJ) | ||
| Calories from fat | 33.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 47% | |
|---|---|---|---|
| Cholesterol | 7.44mg | 20% | |
| Sodium | 53.88mg | 18% | |
| Potassium | 167.35mg | 29% | |
| Total Carbs | 31.1g | 85% | |
| Sugars | 22.84g | 749% | |
| Dietary Fiber | 1.36g | 45% | |
| Protein | 1.33g | 22% | |
| Vitamin C | 5.9mg | 80% | |
| Iron | 0.1mg | 4% | |
| Calcium | 44.5mg | 37% | |
* 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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