Directions:
- Combine first 4 ingredients; stir in strawberries, rhubarb, and lemon juice. Let stand 20 minutes.
- Roll 1 piecrust to an 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp. Chill 10 minutes.
- Spoon strawberry mixture into piecrust; dot with butter.
- Roll remaining piecrust to an 1/8-inch thickness; cut into 1/2-inch strips. Arrange in a lattice design over filling. Sprinkle with 2 teaspoons sugar.
- Bake at 425° for 15 minutes; reduce heat to 350°, and bake 30 more minutes or until crust browns.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1608.46 Kcal (6734 kJ) | ||
| Calories from fat | 211.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.55g | 36% | |
|---|---|---|---|
| Cholesterol | 71.96mg | 24% | |
| Sodium | 339.43mg | 14% | |
| Potassium | 1551.41mg | 33% | |
| Total Carbs | 361.05g | 120% | |
| Sugars | 283.33g | 1133% | |
| Dietary Fiber | 20.98g | 84% | |
| Protein | 11.97g | 24% | |
| Vitamin C | 297.9mg | 496% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 7.4mg | 41% | |
| Calcium | 363.1mg | 36% | |
| Amount Per 100 g | |||
| Calories | 134.94 Kcal (565 kJ) | ||
| Calories from fat | 17.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 36% | |
|---|---|---|---|
| Cholesterol | 6.04mg | 24% | |
| Sodium | 28.48mg | 14% | |
| Potassium | 130.16mg | 33% | |
| Total Carbs | 30.29g | 120% | |
| Sugars | 23.77g | 1133% | |
| Dietary Fiber | 1.76g | 84% | |
| Protein | 1g | 24% | |
| Vitamin C | 25mg | 496% | |
| Iron | 0.6mg | 41% | |
| Calcium | 30.5mg | 36% | |
* 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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