It’s time to use some of that wonderful Rhubarb in one of the most perfect of foods….pie. I have been harvesting some of my rhubarb. I pick it a little over time instead of all at once and it will last me most of the summer. To harvest the rhubarb just twist the stalk at the base and it should break free. Be sure to discard the leaves because they do contain a toxic substance. After washing the rhubarb I cut it into 1/2 inch pieces which are the perfect size for this pie.
The tastes of summer rolled into one pie...rhubarb and raspberry meld together in this delicious pie.
- 1 double pie crust
- 3 cups fresh or frozen rhubarb sliced 1/2 inch thick
- 2 cups fresh or frozen raspberries
- 1 1/3 cup sugar use 1 1/2 cup if you like a sweeter pie
- 1/3 cup flour
Make or purchase piecrust. Heat oven to 425 degrees.
Mix sugar and flour together.
Gently stir the sugar mixture into the fruit.
Pour fruit into 9 inch pie plate lined with a piecrust.
Top with second piecrust and crimp edges. Cut several holes on top to allow the steam to escape.
Brush cold water on top of crust and sprinkle with sugar. Cover edge of crust with foil to prevent over-browning. Remove foil in last 15 minutes of baking time.
Bake 40-50 or longer until juice is starting to bubble at edges.