Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 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 |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | 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
- 1½ cups sugar
- 3 tablespoons quick tapioca (¼ cup)
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 3 cups rhubarb, cut in ½-inch pieces
- 1 cup sliced fresh strawberries (or 1 can drained sour tart red pie cherries)
Directions
Combine sugar, tapioca, salt and nutmeg and stir together real well.
Add strawberries and rhubarb and stir just enough to coat rhubarb and strawberries.
Let stand about twenty minutes.
Make pastry for two crust nine-inch pie.
Spoon into pie shell.
Dot with 1 tablespoon butter.
Top with lattice crust and bake at 400°F for 35 to 40 minutes.
Category:Cathy's Recipes
Category:Rhubarb pie Recipes
Category:Instant tapioca Recipes
Category:Strawberry Recipes