MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Strawberry Rhubarb Pie
  Categories: Diabetic, Desserts, Pies
       Yield: 8 servings
  
       2 c  Rhubarb; sliced                   1/2 c  Fruit spread, strawberry
     1/2 c  Juice, grape                        1 c  Rhubarb; sliced
       2 tb Cornstarch                          2    Pie crust
       1 ts Cinnamon, ground                  1/4 c  Fruit spread, strawberry
     1/4 ts Nutmeg, ground                      1    Egg yolks
     1/4 ts Salt                                1 tb Cream, sour
       1 pt Strawberries; sliced           
  
   Rhubarb can be fresh or frozen.  Use fresh strawberries. stand 10
   minutes.
   
   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
   overbrowning.
   
   Cool on wire rack.  Serve warm or at room temperature.
   
   Nutrition information per slice: 355 calories,  3 gm protein, 51 gm
   carbohydrate, 16 gm fat,  40% of calories from fat, 42 mg
   cholesterol, 283 mg sodium, 1-1/2 diabetic starch/bread exchange, 3
   diabetic fat exchange, 1-3/4 diabetic fruit exchange.
   
   Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
   All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
   CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
  
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