Rhubarb Pie, Diabetic

By Tessie2


Strawberry Rhubarb Pie, Diabetic

2 c Rhubarb; sliced
1/2 c strawberry fruit spread
1/2 c grape juice
1 c Rhubarb; sliced
2 tb Cornstarch
2 Pie crust
1 ts Cinnamon, ground
1/4 c Fruit spread, strawberry
1/4 ts Nutmeg, ground
1 Egg yolks
1/4 ts Salt
1 pt Strawberries; sliced

Rhubarb can be fresh or frozen. Use fresh strawberries.

Preheat oven to 450. Combine rhubarb and grape juice in medium saucepan. Bring to boil over medium heat. Reduce heat to low. Simmer, uncovered, until rhubarb is tender, 8-10 minutes for fresh or 5 minutes for frozen; drain.

Combine cornstarch, cinnamon, nutmeg, and salt in medium bowl; mix well. Add strawberries; toss to coat. Stir in cooked rhubarb and fruit spread. Stir in uncooked rhubarb.

Pour into pie crust and cover with another crust...Brush top crust with egg yolk...

Reduce oven to 350. Continue baking 30 minutes, until pastry is golden brown and filling is hot and bubbly. Pie may be covered loosely with foil during last 30 minutes of baking to prevent overbrowning.

Cool on wire rack. Serve warm or at room temperature.

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