Ingredients Edit

Directions Edit

  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 Edit

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.

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