Rhubarb-Cherry Pie
A vibrant and tart cherry rhubarb pie that combines the tangy flavor of rhubarb with sweet-tart cherries, enhanced by a hint of food coloring. Perfect for spring and summer gatherings, it offers a balance of sweetness and tartness with a flaky crust, appealing to fruit lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Combine the sliced rhubarb, drained cherries, sugar, quick cooking tapioca, and red food color in a bowl.
- Let the mixture stand for 15 minutes to allow flavors to meld.
- Line a 9-inch pie plate with pastry.
- Pour the filling into the prepared crust.
- Cover with the top crust and flute the edges to seal.
- Bake at 400°F (200°C) for 40 to 50 minutes until golden brown and bubbly.
- Serve warm.
Nutrition & Diet Analysis (per serving)
320
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).