Pinterest Recipe: Rhubarb Berry Cheesecake Pie
Rhubarb is in overabundance in the garden and we try to find new recipes to use the in-season produce.
This fresh recipe from Taste of Home uses three ingredients you can get fresh from Angelic Gardens.
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 8 servings
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1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
6 tablespoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 graham cracker crust (9 inches)
2 cups sliced fresh or frozen rhubarb
1/2 cup sugar
1/4 cup water
1 pint fresh strawberries, hulled and halved lengthwise
2 teaspoons lemon juice
In a large bowl, beat cream cheese and milk until smooth. Beat in lemon juice, lemon peel, vanilla and salt; pour into crust. Refrigerate, covered, 2 hours.
Meanwhile, in a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is tender. Drain.
Stir in strawberries and lemon juice. Refrigerate until cold. Serve pie with topping. Add mint sprigs for a fresh taste and decoration
1 piece: 435 calories, 20g fat (10g saturated fat), 48mg cholesterol, 289mg sodium, 59g carbohydrate (53g sugars, 2g fiber), 8g protein.
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