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Raspberry Rhubarb Pie

 Raspberry Rhubarb Pie
—Joy Allred, Heber City, Utah
6-8 ServingsPrep: 45 min. + standing Bake: 35 min. + cooling


  • 1-1/3 cups sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups chopped fresh or frozen rhubarb (1-inch pieces), thawed and drained
  • 1 cup fresh or frozen unsweetened raspberries
  • Pastry for a double-crust pie (9 inches)
  • 2 teaspoons butter


  • In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add
  • rhubarb and raspberries; toss gently. Let stand for 20 minutes.
  • Line a 9-in. pie plate with bottom pastry; trim pastry even with
  • edge. Pour filling into crust; dot with butter. Roll out remaining
  • pastry; make a lattice crust. Trim, seal and flute edges.
  • Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes
  • longer or until pastry is golden brown and filling is bubbly. Cover
  • edges with foil during the last 15 minutes to prevent overbrowning
  • if necessary. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 415 calories, 15 g fat (7 g saturated fat), 13 mg cholesterol, 286 mg sodium, 68 g carbohydrate, 2 g fiber, 3 g protein.

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Raspberry Rhubarb Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.