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Rosy Rhubarb Pie Recipe
|Pastry||1 (For 2 Crust Pie)|
|Quick cooking tapioca||1 Tablespoon|
|Fresh rhubarb||1 3⁄4 Pound|
|Grenadine||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Teaspoon|
|Egg white||1 , beaten|
Serving size: Complete recipe
Calories 1699 Calories from Fat 357
% Daily Value*
Total Fat 40 g62.1%
Saturated Fat 17.9 g89.6%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 645.4 mg26.9%
Total Carbohydrates 319 g106.2%
Dietary Fiber 18.6 g74.6%
Sugars 207.4 g
Protein 21 g42.2%
Vitamin A 31.6% Vitamin C 117.2%
Calcium 71.8% Iron 27.8%
*Based on a 2000 Calorie diet
Sprinkle tapioca over bottom of pie shell.
Wash rhubarb, trim off leaves and ends of stems, and cut into 1-inch pieces to make 6 cups.
(Peel only if skin is tough.) Toss rhubarb with grenadine, then with a mixture of sugar, flour, salt, and orange peel.
Turn into pie shell, heaping slightly in center; dot with butter.
Complete as directed for a 2-crust pie.
Brush top lightly with egg white, then sprinkle with the 2 teaspoons sugar.
Bake at 450Â°F 15 minutes; reduce oven temperature to 375Â°F and bake 20 to 25 minutes, or until golden brown.