Photo: Priscilla Du Preez
Tangy Rhubarb-Strawberry Pie
7 ingredients
Serves 8.
openrecipes
Sweet strawberries and tart rhubarb are perfect partners in this summer pie. Although actually a vegetable, rhubarb is treated much like a fruit in cooking and baking.
Estimated Nutrition (whole recipe, rough)
733
Calories
20g
Protein
18g
Fat
120g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pie | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Water | 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
- Dough for a 9-inch double-crust pie, shaped into 2 disks, 1 slightly larger than the other (see related recipe at left)
- 1 1/2 lb. strawberries, hulled and thickly sliced (about 3 cups)
- 1 1/2 lb. rhubarb, trimmed and cut into 3/4-inch pieces (about 3 cups)
- 1 cup sugar
- 1/4 cup plus 1 Tbs. cornstarch
- 1 egg white, lightly beaten with a few drops of water until slightly foamy
- 1 Tbs. unsalted butter, cut into small pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes