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    You are in: Home / Baking / Strawberry-Rhubarb Pie Recipe
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    Strawberry-Rhubarb Pie

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 18, 2008

      I made this pie and served it to family and friends. This pie had rave reviews. I will make it over and over again.

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    • on June 29, 2008

      I had strawberries and I had rhubarb - this fit the ticket! I made my own crust using Shake-A-Pie Crust. I reduced the sugar to 3/4 cup and used a combination of sugar and Splenda. My 9 inch pie plate seemed to work perfectly and I baked it about 45 minutes since the filling was bubbling. Let cool to room temperature for 4 hours before cutting (that was the hard part!). The filling was a little on the runny side, but the pie held its shape very nicely so it wasn't an issue - I'd take this to a picnic in a heartbeat! It tasted wonderful and is very beautiful. I sprinkled mine with turbinado sugar after brushing with milk. Made for ZWT4.

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    • on June 26, 2008

      I went strawberry picking and got the tiny sweet ones and left most of them whole. My neighbor gave me some of his rhubarb and I used a Pillsbury pie crust. This was delicious-wonderfully tart, tangy and sweet. My daughter said it tasted like summer. Perfect amount of cornstarch-not too runny. Allow it to set until room temp after baking is a must. No ice cream needed. Will be my go to recipe during strawberry season. Thanks Lainey.

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    Nutritional Facts for Strawberry-Rhubarb Pie

    Serving Size: 1 (124 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 277.2
     
    Calories from Fat 106
    38%
    Total Fat 11.8 g
    18%
    Saturated Fat 3.8 g
    19%
    Cholesterol 0.1 mg
    0%
    Sodium 231.7 mg
    9%
    Total Carbohydrate 41.3 g
    13%
    Dietary Fiber 1.6 g
    6%
    Sugars 20.5 g
    82%
    Protein 2.1 g
    4%

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