Every spring, I have a good crop of rhubarb in my garden, and one of my favorite ways to use it is in this pie. I adapted this version from a recipe I received from our county Extension service.
1.5 cup Sliced fresh or frozen rhubarb, thawed and drained
1.5 cup Fresh or frozen cranberries, halved
1.5 cup Chopped peeled tart apples
Pastry for double crust pie
Nutrition value
277
calories per serving
12 g Fat2 g Protein40 g Carbs2 g FiberOther
Current Totals
12 g Fat
2 g Protein
40 g Carbs
2 g Fiber
MacroNutrients
Carbs
40 g
Protein
2 g
Fiber
2 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
45 mg
Iron
1 mg
Vitamin A
3 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
22 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
13 mg
Manganese
0 mg
Phosphorus
46 mg
Selenium
5 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
