- Recipes Home
- Interest Groups
Rhubarb Raspberry Pie Recipe
|9 inch microwaved pie shell||1|
|Egg yolk||1 , beaten|
|Hot water||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||2 Teaspoon|
|Cut up rhubarb||4 Cup (64 tbs) (1 Package /16 Ounce Frozen Rhubarb)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Frozen raspberries||10 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Quick cooking oats||2 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
Calories 573 Calories from Fat 187
% Daily Value*
Total Fat 22 g33.1%
Saturated Fat 10.5 g52.7%
Trans Fat 0 g
Cholesterol 76.5 mg
Sodium 147.9 mg6.2%
Total Carbohydrates 92 g30.8%
Dietary Fiber 8.2 g33%
Sugars 52.8 g
Protein 9 g17.9%
Vitamin A 10.9% Vitamin C 18.2%
Calcium 25.3% Iron 8.1%
*Based on a 2000 Calorie diet
Brush with egg yolk.
Microwave at High 30 to 60 seconds, or until egg is set.
Place water in 1-cup measure.
Microwave at High 30 to 60 seconds, or until boiling.
Sprinkle gelatin over boiling water.
Stir until dissolved.
Combine rhubarb and sugar.
Microwave at High 8 to 12 minutes, or until rhubarb is just tender, stirring 1 or 2 times.
Add raspberries; stir to defrost.
Stir in gelatin mixture.
Pour into pie shell.
In small bowl cut butter into flour, brown sugar, oats and nutmeg with pastry blender.
Sprinkle over pie.
Freeze until firm.
Wrap, label and freeze no longer than 3 months.
To serve, unwrap and microwave at 30% (Medium-Low) 6 to 11 1/2 minutes, or until wooden pick can be easily inserted in center, rotating 2 or 3 times, taking care not to melt edge.
Let stand 10 to 20 minutes.