Rhu-berry Pie Recipe
Rhu-berry Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 cup unsweetened apple juice
  • 3-1/2 cups diced fresh rhubarb
  • 2-1/2 cups fresh blueberries

Directions

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a large heavy saucepan, combine sugar and cornstarch. Stir in apple juice until smooth. Cook and stir over medium heat until thickened. Add rhubarb; cook and stir gently 2-3 minutes or just until heated through. Stir in blueberries. Spoon mixture into pie shell.
Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake at 375° for 45-50 minutes or until bubbly. Cool completely on a wire rack. Yield: 8 servings.
Originally published as Rhu-berry Pie in Healthy Cooking Annual Recipes Annual 2014

Nutritional Facts

1 piece: 231 calories, 7g fat (3g saturated fat), 5mg cholesterol, 104mg sodium, 41g carbohydrate (22g sugars, 2g fiber), 2g protein.

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 cup unsweetened apple juice
  • 3-1/2 cups diced fresh rhubarb
  • 2-1/2 cups fresh blueberries
  1. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  2. In a large heavy saucepan, combine sugar and cornstarch. Stir in apple juice until smooth. Cook and stir over medium heat until thickened. Add rhubarb; cook and stir gently 2-3 minutes or just until heated through. Stir in blueberries. Spoon mixture into pie shell.
  3. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake at 375° for 45-50 minutes or until bubbly. Cool completely on a wire rack. Yield: 8 servings.
Originally published as Rhu-berry Pie in Healthy Cooking Annual Recipes Annual 2014

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MY REVIEW
rjbeery75 User ID: 2114826 232907
Reviewed Sep. 15, 2015

"I love both blueberries and rhubarb! Thanks for putting them together!"

MY REVIEW
Pam Posada User ID: 2909700 124180
Reviewed Jun. 17, 2014

"If anyone wanted an easier pie to make, this is it!!I have made this several times and each time it is wonderful. For those who say they don't like rhubarb (dah shame on them) believe me they will not even know rhubarb is in the pie. The flavors compliment each other to the fullist. We love this pie!! MAKE IT LADIES, YOU WILL LOVE IT!!"

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