Cherry Rhubarb Pie
Cherry Rhubarb Pie is a dairy free dessert. This recipe serves 4. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 168 calories. If you have tart cherries, sugar, quick-cooking tapioca, and a few other ingredients on hand, you can make it. It is perfect for Mother's Day. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.
Instructions
In a large bowl, combine the rhubarb, sugar, cherries, tapioca and food coloring if desired; stir gently and let stand for 15 minutes.
Meanwhile, cut pastry sheet in half. On a lightly floured surface, roll out one half to fit a 7-in. pie plate.
Transfer pastry to pie plate; add filling.
Roll out remaining pastry to fit top of pie.
Place over filling. Trim, seal and flute edges.
Bake at 400° for 40-45 minutes or until crust is golden and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce
Pie can be paired with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
Angel Late Harvest Riesling
Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.