Directions:
- Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
- Roll the other half of dough into a 12-inch round and refrigerate.
- Preheat oven to 425 degrees.
- Put rhubarb and strawberries into a large bowl.
- In another bowl, whisk together sugar, tapioca or cornstarch and salt.
- Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
- Pour rhubarb and strawberries into bottom crust, dot with butter.
- Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
- Cut steam vents into top crust.
- Lightly brush top of pie with milk or cream and sprinkle with sugar.
- Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.08 Kcal (1022 kJ) | ||
| Calories from fat | 93.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 16% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 193.05mg | 8% | |
| Potassium | 251.94mg | 5% | |
| Total Carbs | 36.67g | 12% | |
| Sugars | 18.4g | 74% | |
| Dietary Fiber | 2.86g | 11% | |
| Protein | 2.53g | 5% | |
| Vitamin C | 32.6mg | 54% | |
| Iron | 0.8mg | 5% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 160 Kcal (670 kJ) | ||
| Calories from fat | 61.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 16% | |
|---|---|---|---|
| Cholesterol | 5mg | 3% | |
| Sodium | 126.55mg | 8% | |
| Potassium | 165.16mg | 5% | |
| Total Carbs | 24.04g | 12% | |
| Sugars | 12.06g | 74% | |
| Dietary Fiber | 1.87g | 11% | |
| Protein | 1.66g | 5% | |
| Vitamin C | 21.3mg | 54% | |
| Iron | 0.5mg | 5% | |
| Calcium | 39.7mg | 6% | |
* 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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