Strawberry Rhubarb Pie

Ingredients

 * 2 cups rhubarb, sliced (rhubarb can be fresh or frozen)
 * ½ cup grape juice
 * 2 tbsp cornstarch
 * 1 tsp cinnamon, ground
 * ¼ tsp nutmeg, ground
 * ¼ tsp salt
 * 1 pint strawberries, sliced (use fresh strawberries)
 * ½ cup strawberry fruit spread
 * 1 cup rhubarb, sliced
 * 2 pie crusts
 * ¼ cup strawberry fruit spread
 * 1 egg yolks
 * 1 tbsp sour cream

Directions

 * 1) Stand 10 minutes.
 * 2) Preheat oven to 450 °F.
 * 3) Combine rhubarb and grape juice in medium saucepan.
 * 4) Bring to boil over medium heat.
 * 5) Reduce heat to low.
 * 6) Simmer, uncovered, until rhubarb is tender, 8–10 minutes for fresh or 5 minutes for frozen; drain.
 * 7) Combine cornstarch, cinnamon, nutmeg, and salt in medium bowl; mix well.
 * 8) Add strawberries; toss to coat.
 * 9) Stir in cooked rhubarb and fruit spread.
 * 10) Stir in uncooked rhubarb.
 * 11) Roll out 1 pie crust to 11" circle and line 9" pie plate with it.
 * 12) Trim pastry and flute edges, sealing to edge of pie plate.
 * 13) Fill shell with fruit mixture and dot with fruit spread.
 * 14) Roll out remaining pastry to 10" circle.
 * 15) Cut into ½" strips.
 * 16) Form into lattice design over fruit.
 * 17) Combine egg yolk and sour cream until well-blended.
 * 18) Brush over pastry.
 * 19) Bake 10 minutes.
 * 20) Reduce oven to 350 °F.
 * 21) Continue baking 30 minutes, until pastry is golden brown and filling is hot and bubbly.
 * 22) Pie may be covered loosely with foil during last 30 minutes of baking to prevent overbrowning.
 * 23) Cool on wire rack.
 * 24) Serve warm or at room temperature.

Nutritional 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, 1½ diabetic starch/bread exchange, 3 diabetic fat exchange, 1¾ diabetic fruit exchange.