Dairy Free Strawberry Rhubarb Pie Recipe

Summary

Preparation Time1 Hr 30 MinCooking Time50 Min
Ready In2 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings8
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Frozen rhubarb1 Pound, thawed, drained
 Strawberries1 Pint, hulled and halved
 Cornstarch3 Tablespoon
 Lemon juice3 Tablespoon
 Cinnamon1⁄2 Teaspoon
 Sugar1 Cup (16 tbs)
 Prepared 9 inch pie shell1
 Strawberry preserves1⁄4 Cup (4 tbs), heated

Nutrition Facts

Serving size

Calories 194 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.6%

Saturated Fat 0.31 g1.6%

Trans Fat 0 g

Cholesterol 0.57 mg

Sodium 15.7 mg0.7%

Total Carbohydrates 47 g15.5%

Dietary Fiber 2.5 g9.8%

Sugars 34.8 g

Protein 0.95 g1.9%

Vitamin A 1.4% Vitamin C 67.7%

Calcium 12.3% Iron 3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 450°F.

MAKING
2) In a small bowl, combine the cinnamon, cornstarch, lemon juice, and sugar, blend well.
3) Toss the mixture into rhubarb and strawberries, then allow to stand for 15 minutes.
4) Spoon the mixture in an unbaked 9-inch pie shell.
5) Bake in the preheated oven for 10 minutes.
6) Lower the heat to 350°F and bake for 35-40 minutes until the pie crust is golden.
7) Allow to cool for almost 30 minutes.
8) Brush with the strawberry preserves on top and then sprinkle with the powdered sugar.

SERVING
9) Slice and serve on individual serving plates.
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