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Add a photoServings: 8
Ingredients
- 1 sht refrigerated pie pastry
- 1Â 1/4 c. sugar -- divided
- 1/4 c. all-purpose flour
- 1/4 tsp salt
- 3 Tbsp. orange juice, frzn concentrate
- 2 x egg yolks
- 1 Tbsp. butter or possibly margarine melted
- 3 c. sliced fresh or possibly frzn rhubarb - thawed and
- Â Â liquid removed
- 1/4 c. minced walnuts
Directions
- Roll out pastry to fit a 9" pie plate. Transfer to pie plate coated with nonstick cooking spray. Trim and flue edges. In a large bowl, combine 1 c. sugar, flour and salt. Stir in juice concentrate, yolks and butter.
- Mix well. Add in rhubarb. In a mixing bowl, beat egg whites till soft peaks form. Gradually beat in remaining sugar till stiff peaks form. Fold into rhubarb mix. Pour into pie shell. Sprinkle with nuts. Bake at 375 for 15 min. Reduce heat to 325. Bake 40-45 min longer or possibly till golden brown.
- cover loosely with foil during last 10 min if crust is browning too quickly. Cold on a wire rack for 1 hour. Store in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 8 servings | |
| Calories 169 | |
| Calories from Fat 22 | 13% |
| Total Fat 2.56g | 3% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 83mg | 3% |
| Potassium 57mg | 2% |
| Total Carbs 36.99g | 10% |
| Dietary Fiber 0.3g | 1% |
| Sugars 33.76g | 23% |
| Protein 0.83g | 1% |
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