Being diagnosed with diabetes doesn't mean you can't enjoy a slice of strawberry rhubarb pie. This is a guide about diabetic strawberry rhubarb pie.
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Since summer is almost here and it is time for strawberry and rhubarb, I wanted to send this recipe in. It is a diabetic recipe and I know you do not get a lot of these and they are just as good made this way. Or you can make it like you normally would.
For the whole pie to be baked, oven should be set at 350 degrees F. Add rhubarb into a large covered saucepan over medium heat until rhubarb releases liquid (about 5 minutes). Combine water, flour, cornstarch, and lemon juice. Stir into rhubarb and heat to boiling. Reduce heat and simmer uncovered, stirring constantly until mixture is thickened and rhubarb is almost tender (3-5 minutes longer). Stir in strawberries and cook 2-3 minutes longer. Stir Equal and nutmeg into fruit mix.
Spoon into pie crust, spreading evenly. Bake in oven until bubbly about 40 minutes. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack, serve warm. Enjoy!
By Darlene from Fairview, PA
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