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Rhubarb and Strawberry Pie
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 264
% Daily Value**
Total Fat 5g
Saturated Fat 2g
Unsaturated Fat 1g
Cholesterol 3mg
Sodium 90mg
Total Carbohydrate 54g
Dietary Fiber 1g
Sugars 39g
Protein 2g
Vitamin A  1%Vitamin C  32%
Calcium  2%Iron  3%
Potassium  2%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Rhubarb and Strawberry Pie

Date Added: March 11, 2020


2 Teaspoons Butter Or Vegetable, 3 Tbl
1/4 Teaspoon Nutmeg Ground
Cup Flour all purpose
1 1/2 Teaspoons Cinnamon (up to 1)
1/4 Teaspoon Cloves (up to 6)
1 1/2 Cups Sugar unrefined
1 1/2 Cups Strawberries sliced thin
1 Pie Crust double for 9"
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1. Slice rhubarb about 1/3 inch slices.

2. Combine rhubarb and strawberries in a bowl. Mix sugar, flour, cloves, nutmeg, and cinnamon and stir into the fruit.

3. Let stand for about 15 minutes. Stir occasionally.

4. Pour into unbaked pie crust and top with butter.

5. Make a lattice top crust and bake on lowest shelf at 375 F for 35-40 minutes.

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Dietary Notes:
This recipe is very low-sodium with 89.5mg per serving and low-cholesterol with 2.5mg per serving

This recipe is high in Vitamin C with 32% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Strawberry, Natural Sweeteners allergies.
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