(STRAWBERRY) RHUBARB PIE
By Gloria Pitzer, as seen in her self-published cookbook, Sugar-Free Recipes (Secret RecipesTM, St. Clair, MI; Nov. 1987, p. 6).
INGREDIENTS:
3 TB flour
1 cup sugar [or sugar substitute equivalent]
1 large egg, beaten
1 cup sugar-free strawberry jam [see our homemade version on the “Recipes” tab]
2 cups rhubarb, cut into small pieces – or 1 pint canned, drained rhubarb
9” unbaked pie shell
Whipped Cream for garnish
INSTRUCTIONS:
Combine flour and sugar. Stir egg into jam, adding sugar mixture, stirring smooth. Combine with rhubarb. Spread in unbaked pie shell. Bake at 425°F for 10 minutes, reducing to 350°F for another 35-40 minutes or until filling is “set”. Cool. Chill and garnish in whipped cream*. Serves 6.
*Sweeten whipped cream with sugar-substitute to taste or use prepared D-Zerta sugar-free whipped topping.
See also…
Mondays & Memories of My Mom – Gardening For Health & Groceries
