Rhubarb Raspberry Pie Recipe
Rhubarb Raspberry Pie Recipe photo by Taste of Home

Rhubarb Raspberry Pie Recipe

Publisher Photo
My family loves rhubarb and raspberries, so I was happy to find this recipe several years ago. We recently moved from the city to the country and are thoroughly enjoying our new life-style.
TOTAL TIME: Prep: 15 min. + standing Bake: 45 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 45 min.
MAKES: 6-8 servings

Ingredients

  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 4 cups chopped fresh or frozen rhubarb
  • 1 cup fresh or frozen unsweetened raspberries
  • 2 tablespoons lemon juice
  • Pastry for double-crust pie (9 inches)

Nutritional Facts

1 serving (1 piece) equals 378 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 203 mg sodium, 61 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine sugar and tapioca. Gently stir in rhubarb, raspberries and lemon juice. Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times.
  2. Preheat oven to 375°. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature. Yield: 6-8 servings.
Originally published as Rhubarb Raspberry Pie in Country Extra May 1996, p49

Nutritional Facts

1 serving (1 piece) equals 378 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 203 mg sodium, 61 g carbohydrate, 2 g fiber, 3 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Rhubarb Raspberry Pie

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 22, 2012

"Awesome flavor combination! I really enjoyed the sweet - tart mix of this pie. Will be making this again for sure. I might put the raspberries through a food mill to take the seeds out and just use the pulp next time though - just a thought for those who don't like the seeds."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT