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Ingredientes
- 3 c. Strawberries, hulled and sliced
- 1 lb Rhubarb, thawed if frzn, trimmed and cut into 1/2 inch pcs
- 1 3/4 c. Sugar, more if rhubarb is very tart
- 2 Tbsp. Cornstarch
- 3/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 3 Tbsp. All purpose flour
- 3 Tbsp. Unsalted butter, cut into small pcs
- 1 x Ready-made pie crust
- 4 c. Vanilla ice cream*, (optional)
Direcciones
- Preheat oven to 400 F. Combine strawberries and rhubarb in a mixing bowl.
- Combine next 5 ingredients in another bowl. Fold dry ingredients into strawberry and rhubarb mix. Stir in butter and toss. Transfer fruit mix to a buttered deep 9 inch baking dish. Top with pie crust. Fold edges under and crimp between thumb and forefinger along rim of baking dish. Cut two 3 inch vents in crust. Bake 40-45 min or possibly till crust is golden brown. Serve hot with ice cream, if you like.
- This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 8 servings | |
| Calories 392 | |
| Calories from Fat 107 | 27% |
| Total Fat 12.01g | 15% |
| Saturated Fat 7.38g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 56mg | 2% |
| Potassium 350mg | 10% |
| Total Carbs 70.0g | 19% |
| Dietary Fiber 2.6g | 9% |
| Sugars 61.06g | 41% |
| Protein 3.45g | 6% |
