Rhubarb Raspberry Pie Recipe


MethodMain Ingredient


 Sugar1 Cup (16 tbs)
 Quick-cooking tapioca1⁄4 Cup (4 tbs)
 Chopped rhubarb4 Cup (64 tbs) (Fresh Or Frozen)
 Raspberries1 Cup (16 tbs) (Fresh Or Frozen)
 Lemon juice2 Tablespoon
 Double crust pie pastry1

Nutrition Facts

Serving size: Complete recipe

Calories 1541 Calories from Fat 234

% Daily Value*

Total Fat 26 g40.2%

Saturated Fat 9.7 g48.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 42.6 mg1.8%

Total Carbohydrates 332 g110.5%

Dietary Fiber 24.8 g99.1%

Sugars 244.3 g

Protein 12 g24.2%

Vitamin A 12.2% Vitamin C 161.6%

Calcium 51.5% Iron 14.7%

*Based on a 2000 Calorie diet


In a large bowl, combine sugar and tapioca.
Add the rhubarb, raspberries and lemon juice; mix gently.
Let stand for at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times.
Line a pie plate with bottom crust.
Pour filling into crust.
Top with a lattice crust.
Bake at 375° for 45-55 minutes or until the crust is golden and filling is bubbly.