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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 crusts
1 ts cinnamon, ground
1/4 c strawberry fruit spread
1/4 ts nutmeg, ground
1 egg yolks
1/4 ts salt
1 tb sour cream
1 pt strawberries, sliced

Rhubarb can be fresh or frozen. Use fresh strawberries. Stand 10

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.

Roll out 1 pie crust to 11" circle and line 9" pie plate with it.
Trim pastry and flute edges, sealing to edge of pie plate. Fill
shell with fruit mixture and dot with fruit spread. Roll out
remaining pastry to 10" circle. Cut into 1/2" strips. Form into
lattice design over fruit. Combine egg yolk and sour cream until
well-blended. Brush over pastry. Bake 10 minutes.

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

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


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