Strawberry-Rhubarb Pie
Source of Recipe
Atkins web page
Recipe Introduction
Rhubarb is often paired with strawberries in a traditional springtime pie.
But with frozen rhubarb and the year-round availability of strawberries,
this pie can be enjoyed anytime.
List of Ingredients
One pre-baked Atkins Pie Crust
4 stalks rhubarb (1 1/4 pounds), finely diced (4 cups)
1/2 cup water
1/2 cup granular Splenda
1 pint strawberries, hulled and quartered (3 1/2 cups) Or a one pound
package of frozen strawberries, defrosted
1 tablespoon plus 2 teaspoons ThickenThin Not Starch
1/2 teaspoon fresh lemon juice
1/8 teaspoon salt
whipped cream for garnish (optional)
Recipe
1. In a medium saucepan over medium heat, combine rhubarb, water and sugar
substitute. Bring to a boil. Reduce the heat and simmer until rhubarb is
very soft, about 10 to 15 minutes.
2. Turn heat down to low. Add berries, thickener, lemon juice and salt and
stir until thickened, about 3 minutes. Pour filling into prepared pie shell.
Chill until set, about 2 hours. Serve with sweetened whipped cream, if
desired.
If garnishing with whipped cream, use 1 cup cream, 1 to 2 tablespoons
granular Splenda and 1 tsp vanilla extract whipped until soft peaks form.
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