2 c Rhubarb; sliced
1/2 c Juice, grape
2 tb Cornstarch
1 ts Cinnamon, ground
1/4 ts Nutmeg, ground
1/4 ts Salt
1 pt Strawberries; sliced
1/2 c Fruit spread, strawberry
1 c Rhubarb; sliced
2 Pie crust
1/4 c Fruit spread, strawberry
1 Egg yolks
1 tb Cream, sour
Rhubarb can be fresh or frozen. Use fresh strawberries. stand 10
minutes.
Preheat oven to 450. Combine rhubarb and grape juice in medium
saucepan. Bring to boil over medium heat. Reduce heat to low.
Simmer, uncovered, until rhubarb is tender, 8-10 minutes for fresh or
5 minutes for frozen; drain.
Combine cornstarch, cinnamon, nutmeg, and salt in medium bowl; mix
well. Add strawberries; toss to coat. Stir in cooked rhubarb and
fruit spread. Stir in uncooked rhubarb.
Roll out 1 pie crust to 11″ circle and line 9″ pie plate with it. Trim
pastry and flute edges, sealing to edge of pie plate. Fill shell with
fruit mixture and dot with fruit spread. Roll out remaining pastry
to 10″ circle. Cut into 1/2″ strips. Form into lattice design over
fruit. Combine egg yolk and sour cream until well-blended. Brush over
pastry. Bake 10 minutes.
Reduce oven to 350. Continue baking 30 minutes, until pastry is
golden brown and filling is hot and bubbly. Pie may be covered
loosely with foil during last 30 minutes of baking to prevent
overbrowning.
Cool on wire rack. Serve warm or at room temperature.
Nutrition information per slice: 355 calories, 3 gm protein, 51 gm
carbohydrate, 16 gm fat, 40% of calories from fat, 42 mg
cholesterol, 283 mg sodium, 1-1/2 diabetic starch/bread exchange, 3
diabetic fat exchange, 1-3/4 diabetic fruit exchange.
Yields
8 Servings