Rhubarb Strawberry Pie (Diabetic)


Pastry for single-crust 9-inch pie
3 cups 1-inch rhubarb pieces or 1 package (16 ounces) frozen unsweetened
rhubarb, thawed, undrained
3/4 cup water
1/4 cup all-purpose flour
3 tablespoons cornstarch
2 tablespoons lemon juice
3 cups sliced strawberries
1-2/3 cups Equal? Spoonful*
1/4 teaspoon ground nutmeg


1. Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate . Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375 degree F oven 10 to 12 minutes or until pastry is golden. Cool
on wire rack.
2. Cook rhubarb in large covered saucepan over medium heat 5 minutes or until rhubarb releases liquid. Combine water, flour, cornstarch and lemon juice. Stir into rhubarb. Heat to boiling. Reduce heat and simmer, uncovered, 3 to 5 minutes or until mixture is thickened and rhubarb is almost tender, stirring frequently. Stir in strawberries. Cook 2 to 3 minutes longer.
3. Stir Equal? and nutmeg into fruit mixture. Spoon into baked crust. Bake
in 350 degree F oven 40 to 45 minutes or until bubbly. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack. Serve warm.

Helpful Hints:

Makes 8 servings.
* May substitute 40 packets Equal sweetener
Nutrition information per serving:
calories 175 protein 2 g carbohydrate 26 g
fat 5 g cholesterol 5 mg sodium 64 mg
Food Exchanges: 1 starch, 1 fruit, 1 fat
A delicious sweet-tart filling combines fresh or frozen rhubarb with sliced
resh apples and a hint of lemon juice. The fruit
mixture is topped with oats, nuts and raisins before baking.

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