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Add a photoI have to share this recipe, which is a must in our house during rhubarb season.
Ingredientes
- 4 Cups Fresh or Frozen Rhubarb, Cut Into 1/2-Inch Slices (1 Lb.)
- 2 Cups Pitted Tart Cherries, Drained & Patted Dry (1 LB.)
- 1 1/2 Cups Granulated Sugar
- 1/4 Cup Quick-Cooking Tapioca
- 5 Drops Red Food Coloring (Optional)
- 1 Tbsp. Butter
- 1 Pkg. Pillsbury Refrigerated Pie Crust Or
- Your Favorite Homemade Recipe
Direcciones
- Preheat oven to 400°F.
- Combine rhubarb, cherries, sugar, tapioca, and food coloring; let stand 15 minutes.
- Line a 9-Inch pie plate with one sheet of pastry; pour in filling. Dot with butter; sprinkle lightly with cinnamon and nutmeg if desired.
- Top with a lattice crust: From remaining pastry, cut strips of dough 1/2-Inch wide. Lay lengthwise strips on top of filled pie at 1 inch interval's. Fold back alternate strips; fold up as you weave crosswise strips over and under. Trim even along outer rim of pie; seal edges.
- Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute edge, pressing well to seal. Bake in 400°F oven for 40 - 50 minutes or until golden and bubbly.
- Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 332 | |
| Calories from Fat 80 | 24% |
| Total Fat 8.88g | 11% |
| Saturated Fat 3.7g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 129mg | 5% |
| Potassium 225mg | 6% |
| Total Carbs 63.5g | 17% |
| Dietary Fiber 2.0g | 7% |
| Sugars 42.2g | 28% |
| Protein 1.62g | 3% |
