Strawberry rhubard pie(lf)

 
                        Strawberry Rhubard Pie (Lf)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Low Fat                          Desserts
                 Pies                             Regional
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Perfect Pie Crust (see -- recipe same name) pr
    2 1/2  cups          Rhubarb -- cut into 1-inch
 					
    3      cups          Fresh or frozen unsweetened -- strawberries; defros
    3 1/2  tablespoons   Cornstarch
      1/4  cup           Juice from frozen berries or -- water;
      1/3  cup           Sugar
                         -----PER SERVING-----
                         *cals
                         *gm protein
                         *gm total fat
                         *gm unsat fat
                         *gm sat fat
                         *gm carbo
                         *gm fiber
                         *mg sodium
                         *mg calcium
                         -----EXCHANGES-----
                         *fat
                         *fruit
                         *starch
 
 Preheat oven to 450F.  Make the pre-baked pie crust.
 In a bowl combine the rhubarb, strawberries, cornstarch, water or juice, and
sugar. Mix well to coat the fruit with cornstarch and sugar, then let sit for
10 minutes. Fill the pre-baked pie shell with the fruit mixture. Cover the
edges of the crust with foil to prevent browning. Bake for 10 mintues at 450F,
then reduce heat to 350F, and continue baking for 25 to 30 minutes. Remove the
pie from the oven, and let it cool to room temperature before serving.
 
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