Ingredients Jump to Instructions ↓

  1. 1-1/2 cups fresh or frozen rhubarb, cut into 1/2-inch pieces

  2. 1-1/2 cups fresh or frozen blueberries

  3. 1 cup sugar

  4. 1/4 cup all-purpose flour

  5. 1/4 teaspoon salt Pastry for double-crust pie (9 inches)

  6. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine rhubarb and blueberries. Combine sugar, flour and salt. Sprinkle over the fruit; toss lightly. Line a 9-in. pie plate with pastry; add filling. Dot with butter. Top with a lattice crust. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 35 minutes longer or until golden brown. Yield: 8 servings. Editor's Note: If using frozen fruit, thaw and drain well.


Send feedback