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Blueberry Rhubarb Pie

Blueberry Rhubarb Pie

Ever tried a unique flavor combination just for fun? Blueberry rhubarb pie came of such a whimsical effort!

We’re growing rhubarb in the middle section of our tiered garden beds and wanted to make a fruit pie that could handle the tartness of rhubarb. This is a great way to use a bounty of rhubarb!

Since this rhubarb came from our very own garden, take a listen to “Royal Garden Blues” performed by Duke Ellington and His Orchestra.

Blueberry Rhubarb Pie


  • 9-inch baked pie crust
  • 3 tablespoons cornstarch
  • 3/4 cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon lemon juice
  • 2 teaspoons vanilla extract
  • 2 tablespoons cranberry juice
  • 2 teaspoons grated orange zest
  • 2 cups rhubarb, diced
  • 3 cups frozen blueberries


  1. Lay three thicknesses of paper towel on a clean shelf. Wash and dice rhubarb. Set on paper towels to drain.
  2. In a large sauce pan, combine cornstarch, sugar, and salt.
  3. Add lemon juice, vanilla, cranberry juice, and orange zest. Stir.
  4. Add rhubarb.
  5. Over medium heat stir mixture while bringing it to a boil. Turn heat to low. Continue stirring while mixture thickens.
  6. Add frozen blueberries. Continue to stir for 2-4 minutes while filling thickens.
  7. When thickened, remove from heat.
  8. Pour into prepared pie crust. Chill for 2 hours.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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