Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
1158
Calories
20g
Protein
61g
Fat
138g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Bean | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups strawberries, sliced and dived in half
- 2 cups rhubarb, sliced
- 1 cup sugar
- 2 tablespoons cornstarch
- juice from 1/2 lemon (2 tablespoons)
- 1 teaspoon vanilla bean extract (optional)
- 5-6 tablespoons unsalted butter or coconut oil, melted, plus additional for greasing pie plate
- 1 cup finely crushed gingersnap cookies (5 oz)
- 1/2 cup finely chopped pecans (2 oz)
- 1/8 teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By thevintagemixer ·
Recipe sourced from
openrecipes