Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Fruit | not in our table | 0 |
| Spread | not in our table | 0 |
| Pie Crust | 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
- =
- 2 cup rhubarb, sliced
- 1/2 cup juice, grape
- 2 tbsp cornstarch
- 1 tsp cinnamon, ground
- 1/4 tsp nutmeg, ground
- 1/4 tsp salt
- 1 pint strawberries, sliced
- 1/2 cup fruit spread, strawberry
- 1 cup rhubarb, sliced
- 2 pie crust
- 1/4 cup fruit spread, strawberry
- 1 egg yolks
- 1 tbsp cream, sour
- =
Directions
Rhubarb can be fresh or frozen. Use fresh strawberries. Stand 10 minutes. preheat oven to 450. Combine rhubarb and grape juice in medium saucepan. Bring to boil over medium heat. Reduce heat to low. Simmer, uncovered, until rhubarb is tender, 8-10 minutes for fresh or 5 minutes for frozen; drain. combine cornstarch, cinnamon, nutmeg, and salt in medium bowl; mix well. Add strawberries; toss to coat. Stir in cooked rhubarb and fruit spread. Stir in uncooked rhubarb. roll out 1 pie crust to 11" circle and line 9" pie plate with it. Trim pastry and flute edges, sealing to edge of pie plate. Fill shell with fruit mixture and dot with fruit spread. Roll out remaining pastry to 10" circle. Cut into ½" strips. Form into lattice design over fruit. Combine egg yolk and sour cream until well-blended. Brush over pastry. Bake 10 minutes. reduce oven to 350. Continue baking 30 minutes, until pastry is golden brown and filling is hot and bubbly. Pie may be covered loosely with foil during last 30 minutes of baking to prevent overbrowning. cool on wire rack. Serve warm or at room temperature. nutrition information per slice: 355 calories, 3 gm protein, 51 gm carbohydrate, 16 gm fat, 40% of calories from fat, 42 mg cholesterol, 283 mg sodium, 1-½ diabetic starch/bread exchange, 3 diabetic fat exchange, 1-¾ diabetic fruit exchange.