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  Recipe Home » Diabetic » STRAWBERRY RHUBARB PIE
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  STRAWBERRY RHUBARB PIE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 225
Ingredients:
2 C. rhubarb, sliced, fresh or frozen
1/2 C. fruit spread, strawberry
1/2 C. juice, grape
1 C. rhubarb, sliced
2 Tbls. cornstarch
2 pie crust
1 tsp. cinnamon, ground
1/4 C. fruit spread, strawberry
1/4 tsp. nutmeg, ground
1 egg yolk
1/4 tsp. salt
1 Tbls. cream sour
1 pint strawberries, sliced, stand 10 minutes
Instructions:
Preheat oven to 450 degrees F. 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 to10 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 piecrust to 11-inch circle; line a 9-inch pie plate with it. Trim pastry and flute edges, sealing to edge of pie plate. Fill shell with fruit mixture; dot with fruit spread. Roll out remaining pastry to 10-inch circle. Cut into 1/2-inch 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 degrees F. 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 over browning. Cool on wire rack. Serve warm or at room temperature.
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