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Bonnie Blue-Barb 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.
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    8 servings


  • 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


  • 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.
Editor's Note: If using frozen fruit, thaw and drain well.
Nutrition Facts
1 piece: 396 calories, 17g fat (8g saturated fat), 18mg cholesterol, 304mg sodium, 59g carbohydrate (30g sugars, 1g fiber), 3g protein.

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