Ingredients
Ingredients
- 2/3 Cup Flour
- 1 1/2 Cups White Sugar
- 3 Tsp Cornstarch
- 1/2 Tsp Cinnamon
- 1/4 Tsp Ginger
- 2 Dashes Salt
- 1/4 Tsp Nutmeg
- 1/4 Cup Butter (or Margarine)
- 4 Cups Rhubarb
- 2 Cups Strawberry
Directions
Directions
Preheat oven to 400 F. Toss rhubarb and strawberries with 1 cup sugar, cornstarch, cinnamon, ginger and 1 dash of salt to coat. Fill pie shell with fruit.
For crumble topping, combine flour, 1/2 cup sugar, nutmeg and 1 dash of salt. Stir in melted butter just until crumbly and spread over fruit. Bake pie on a tray at 400 F for 20 minutes, then reduce heat to 350 F and bake for about 40 minutes more, until filling is bubbling. If crust edge is browning too quickly, cover edges with a thin strip of tin foil.
For crumble topping, combine flour, 1/2 cup sugar, nutmeg and 1 dash of salt. Stir in melted butter just until crumbly and spread over fruit. Bake pie on a tray at 400 F for 20 minutes, then reduce heat to 350 F and bake for about 40 minutes more, until filling is bubbling. If crust edge is browning too quickly, cover edges with a thin strip of tin foil.
Nutrition
Per serving · 8 servingsCalories
290
Fat
12 g
Saturated fat
7 g
Carbohydrates
43 g
Sugar
22 g
Fiber
2 g
Protein
2 g
Sodium
150 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2/3 Cup Flour
- 1 1/2 Cups White Sugar
- 3 Tsp Cornstarch
- 1/2 Tsp Cinnamon
- 1/4 Tsp Ginger
- 2 Dashes Salt
- 1/4 Tsp Nutmeg
- 1/4 Cup Butter (or Margarine)
- 4 Cups Rhubarb
- 2 Cups Strawberry
