This pie is one I frequently make for bake sales at our church. I can hardly ever set it down on the sale table without someone picking it right up and saying, "Mark this one sold!" —Cindy Zarnstorff, Anchorage, Alaska
I cook in a coffee shop, so I'm always looking for new and unique pies to serve my customers. The combination of blueberries and rhubarb in this recipe caught my eye and it was an instant best-seller. —Karen Dougherty, Freeport, Illinois
Wow! That’s what you’ll hear when you bring this showstopping tart to the table. A hint of mint and lime, luscious blueberries, pleasant ginger and a buttery crust—it’s tough to stop at just one slice. —Karen Hicks, Mabelvale, Arkansas
I had an overabundant supply of cherries one year, so I adapted several recipes to use them up. I knew this one was a keeper when I received phone calls from my Mother and Grandmother complimenting me on this pie.
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.