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