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Ingredientes
- 3 c. Sliced fresh rhubarb (1/4" Pcs)
- 3 c. Sliced fresh strawberries
- 1/2 c. (1/2-3/4 c.) sugar
- 1Â 1/2 Tbsp. Instant tapioca
- 1/3 c. Fresh orange juice
- 1Â 1/2 Tbsp. Orange marmalade (optional)
- 1/4 tsp Grated orange peel
- Â Â Pastry for double crust 9"
- Â Â Pie
Direcciones
- In a large bowl, combine the first seven ingredients; let stand for 15 min to soften tapioca. Place bottom pastry in a deep dish 9" pie pan.
- Add in filling. Top with a lattice crust. Bake at 400F for 20 min.
- Reduce heat to 375F; bake 30 min more or possibly till filling is bubbly and rhubarb is tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 91 | |
| Calories from Fat 19 | 21% |
| Total Fat 2.12g | 3% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 44mg | 2% |
| Potassium 295mg | 8% |
| Total Carbs 17.07g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 8.63g | 6% |
| Protein 2.15g | 3% |
