Ingredients
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1 pastry for a 9 inch double crust pie
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1 pound fresh rhubarb, cut into 1 inch pieces
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2 (8 ounce) cans pineapple chunks, drained
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1 ⅛ cups white sugar
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2 tablespoons tapioca
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1 tablespoon milk
Directions
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Preheat oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
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In a large bowl, mix together rhubarb, pineapple chunks, sugar, and tapioca. Place in pie crust. Cover with top crust; seal and crimp edge. Brush with milk, and cut a few slits in the top to allow steam to vent.
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Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center.
Nutrition Facts (per serving)
| 390 | Calories |
| 15g | Fat |
| 62g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 390 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 4g | 19% |
| Cholesterol 0mg | 0% |
| Sodium 238mg | 10% |
| Total Carbohydrate 62g | 23% |
| Dietary Fiber 3g | 11% |
| Total Sugars 37g | |
| Protein 4g | 7% |
| Vitamin C 10mg | 11% |
| Calcium 64mg | 5% |
| Iron 2mg | 9% |
| Potassium 265mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
