Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
565
Calories
14g
Protein
2g
Fat
123g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 1 1/2 c Strawberries
- 1 1/2 c Rhubarb
- 1 c Sugar
- 1 c Water
- 2 1/2 tb Quick cooking tapioca
- 1 1/2 tb Cornstarch
- 1 tb Lemon juice
Directions
1
Heat tapioca, cornstarch, sugar, water till thick.
2
Not to a boil.
3
Set aside to cool.
4
Add fruit and lemon juice to cooled and thickened juice.
5
Pour filling into a 9" pastry lined pan.
6
Adjust top crust and flute edges and cut vents.
7
Bake in 425 degrees f. for 20 minutes or until browned.
8
Category:Rhubarb Pies Recipes
9
Category:Rhubarb Recipes
Recipe sourced from
fandom