Replace 3 cups of the sliced rhubarb with 3 cups quartered fresh strawberries. Add an additional 2 tablespoons cornstarch in Step 2.Nutrition analysis per serving: 472 calories, 5 g protein, 74 g carbohydrate, 18 g total fat (11 g sat. fat), 46 mg cholesterol, 4 g fiber, 39 g total sugar, 12% Vitamin A, 39% Vitamin C, 226 mg sodium, 6% calcium, 11% iron
The pie is best eaten the same day it's made. Store leftovers at room temperature, covered in plastic wrap.
You can substitute frozen sliced rhubarb for the 6 cups fresh rhubarb (no need to thaw). Cook about 10 minutes in step one.
Nutrition Facts (Pure Rhubarb Crumble Pie)
457 calories; total fat 18g; saturated fat 11g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 46mg; sodium 227mg; potassium 316mg; carbohydrates 70g; fiber 4g; sugar 37g; protein 5g; trans fatty acid 1g; vitamin a 628IU; vitamin c 7mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 58mcg; vitamin b12 0mcg; calcium 111mg; iron 2mg.
Erin's All-Buttah Piecrust
Make dough, wrap tightly, and refrigerate up to 2 days. For longer storage, wrap in plastic wrap then heavy foil and freeze up to 3 months. Thaw overnight in refrigerator and let stand at room temperature to soften slightly.
Add 1 Tbsp. ground cinnamon and 1/2 tsp. freshly grated nutmeg to the flour.
Add 1 tsp. ground cinnamon, 3/4 tsp. ground ginger, 1/2 tsp. ground allspice, and 1/4 tsp. ground cloves to the flour.
Nutrition Facts (Erin's All-Buttah Piecrust)
173 calories; total fat 12g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 31mg; sodium 72mg; potassium 24mg; carbohydrates 15g; fiber 1g; sugar 0g; protein 2g; trans fatty acid 0g; vitamin a 355IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 36mcg; vitamin b12 0mcg; calcium 7mg; iron 1mg.