Bonnie Blue-Barb Pie Recipe

Bonnie Blue-Barb Pie Recipe photo by Taste of Home

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Rhubarb and blueberries are both native to our area, and this pie combines the flavors beautifully. We are fortunate to have a healthy rhubarb patch in our garden. It keeps us supplied with rhubarb from spring until well into fall.

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Bonnie Blue-Barb Pie Recipe

Prep: 15 min. Bake: 45 min.

Yield: 8 Servings

15 45 60

Ingredients

1-1/2 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
1-1/2 cups fresh or frozen blueberries
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter

Directions

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.

Nutritional Facts 1 serving (1 piece) equals 396 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 304 mg sodium, 59 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Bonnie Blue-Barb Pie in Country Extra May 1997, p51