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Delicious! Fresh or frozen rhubarb may be used.
Ingredients
- 2 cups chopped rhubarb
- 1 (21 ounce) can cherry pie filling
- ¾ cup white sugar
- 2 ½ teaspoons quick-cooking tapioca
- 1 recipe Pastry for double-crust pie (9 inches)
- 1 tablespoon white sugar
Directions
Step 1
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Step 2
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Step 3
Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 287 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat2g | 10% |
| Sodium132mg | 6% |
| Total Carbohydrate54g | 19% |
| Dietary Fiber2g | 6% |
| Total Sugars21g | |
| Protein2g | |
| Vitamin C5mg | 26% |
| Calcium37mg | 3% |
| Iron1mg | 5% |
| Potassium181mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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