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    You are in: Home / Recipes / Strawberry Rhubarb Lemon Pastry Recipe
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    Strawberry Rhubarb Lemon Pastry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Suse40's Note:

    This combines the elements of strawberry-rhubarb pie and lemonade into an easy-to-bake treat that is part pie, part fruit crumble. Best with ice cream on top! Unfortunately, fresh rhubarb is near impossible to find in Florida.....

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Coat a 9x9 inch baking pan with cooking spray.
    2. 2
      On a lightly floured surface, roll out the thawed sheet of puff pastry to 9x9 inches.
    3. 3
      In a large saucepan over medium heat, combine the strawberries, rhubarb, sugar and salt. Heat, stirring gently now and then, until the fruit is tender and bubbling, about 7 minutes.
    4. 4
      In a small bowl, combine the lemon juice and cornstarch. Stir into simmering fruit. Simmer, stirring constantly, until thickened, about 1 minute.
    5. 5
      Preheat oven to 400°F.
    6. 6
      Spoon the prepared mixture into the prepared pan.
    7. 7
      Place the pastry over the top, then sprinkle with 1 TBSP sugar. Using a paring knife, cut a couple of vent holes in the pastry.
    8. 8
      Bake for 25-30 minutes, or until the pastry is golden brown.
    9. 9
      Spoon into bowls and serve warm or at room temperature.

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    Ratings & Reviews:

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    Nutritional Facts for Strawberry Rhubarb Lemon Pastry

    Serving Size: 1 (237 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 306.6
     
    Calories from Fat 109
    35%
    Total Fat 12.2 g
    18%
    Saturated Fat 3.0 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 117.3 mg
    4%
    Total Carbohydrate 47.8 g
    15%
    Dietary Fiber 4.2 g
    16%
    Sugars 20.8 g
    83%
    Protein 3.6 g
    7%

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