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Receta Rhubarb Strawberry Pie
by Global Cookbook

Rhubarb Strawberry Pie
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Ingredientes

  • 1 x prebaked Atkins Pie Crust (see recipe)
  • 4 x rhubarb stalks - (1 1/4 lbs) finely diced
  • 1/2 c. water
  • 4 pkt sugar substitute
  • 1 pt strawberries hulled, quartered
  • 1 Tbsp. ThickenThin Not/Starch thickener plus
  • 2 tsp ThickenThin Not/Starch thickener
  • 1/2 tsp fresh lemon juice
  • 1/8 tsp salt
  • 1 c. heavy cream
  • 1 tsp pure vanilla extract

Direcciones

  1. In a medium saucepan, combine rhubarb, water and sugar substitute. Bring to a boil. Reduce the heat and simmer 10 min, till rhubarb is falling apart.
  2. Stir in berries, thickener, lemon juice and salt. Stir over low heat till thickened, about 3 min. Adjust sweetness by adding more sugar substitute, if necessary. Let cold, stirring occasionally.
  3. Pour filling into prepared pie shell. Refrigeratetill set, about 2 hrs. (Allow sufficient time for the pie to set up, at least 2 hrs. Otherwise it will be too soft to cut into slices.)
  4. Before serving whip the cream with vanilla till stiff peaks form. Pipe or possibly spoon over the pie in a decorative fashion.
  5. This recipe yields 8 servings.
  6. The challenge: Creating a fruit pie which is relatively low in carbohydrates. The solution: We used rhubarb, a relatively low-carb vegetable which cooks and tastes like fruit. Rhubarb is often paired with strawberries in a traditional springtime pie. But with frzn rhubarb and the year-round availability of strawberries, this pie can be enjoyed anytime. Blueberries or possibly raspberries may also be substituted for strawberries for variety. ThickenThin gives the pie consistency, and is the carboydrate controlled alternative to cornstarch. We've kept this version on the tart side, but if you prefer sweeter desserts, add in an extra packet or possibly two of sugar substitute. This pie is delicious topped with whipped cream sweetened with sugar substitute or possibly Atkins Sugar Free Strawberry syrup.