Recipe - Strawberry Rhubarb Pie

2 cup Rhubarb; cut or sliced up
One half cup Juice, grape
2 tablespoon Cornstarch
1 teaspoon Cinnamon, ground
One fourth teaspoon Nutmeg, ground
One fourth teaspoon Salt
1 pt Strawberries; cut or sliced up
One half cup Fruit spread, strawberry
1 cup Rhubarb; cut or sliced up
2 Pie crust
One fourth cup Fruit spread, strawberry
1 Egg yolks
1 tablespoon Cream, sour

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, 810 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 wellblended. 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, 1One half diabetic starch/bread exchange, 3
diabetic fat exchange, 1Three fourths diabetic fruit exchange.

Source: "SugarFree Desserts," the December 1992 issue of _Favorite
AllTime Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip