|Baked 9 inch pie shell||1|
|Sugar||2 1⁄2 Cup (40 tbs) (Adjust Quantity As Per Taste)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Rhubarb||1 3⁄4 Pound (5 Cups Cut)|
|Heavy cream||1 Cup (16 tbs), whipped|
1. Cool the pie shell while preparing the filling.
2. Mix the sugar and one cup water and bring to a boil, stirring. Add the rhubarb and cook, stirring gently once or twice before the rhubarb starts to soften. Continue cooking without stirring until just tender. Remove the rhubarb with a slotted spoon and reserve.
3. Reheat the syrup to boiling. Blend the cornstarch with the remaining water and add to the boiling syrup. Cook, stirring, until thickened and clear. If desired, add more sugar. Add the reserved rhubarb, cool five minutes and turn into the pie shell. Chill.
4. Before serving, garnish with whipped cream, sweetened if desired.
Calories 1074 Calories from Fat 329
% Daily Value*
Total Fat 37 g57.1%
Saturated Fat 19.5 g97.6%
Trans Fat 0 g
Cholesterol 82.2 mg27.4%
Sodium 271.2 mg11.3%
Total Carbohydrates 186 g61.9%
Dietary Fiber 4.5 g17.9%
Sugars 127.1 g
Protein 5 g9.6%
Vitamin A 21.7% Vitamin C 27.1%
Calcium 21.7% Iron 6.4%
*Based on a 2000 Calorie diet