Last summer, I came across a reference to a Blueberry Rhubarb Pie, and I wanted to make one right away. Unfortunately, rhubarb season was long gone. Rhubarb is really best in spring in Michigan; the heat makes it less desirable by high summer.
So I had been dreaming of trying out this fruit combination since then. The fresh flavor of the combination was worth the wait.
My testers liked it too. A rhubarb fan called this a “very grown-up” pie. Another tester who is not fond of rhubarb noted that the berries’ “redemptive qualities extended to the rhubarb.”
Blueberry Rhubarb Pie with Crumble Top
Ingredients:
2 cups rhubarb, rinsed & sliced
2 cups blueberries, rinsed & picked over
3/4 cup sugar
3 tablespoons cornstarch, whisked with 1/4 cup cold water
1 teaspoon of orange zest
1 tablespoon fresh orange juice
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmegMethod:
Combine ingredients and mix well.Turn into pastry lined pan. Crimp edge.
Top with crumble mixture.
Bake at 400F for 50-60 minutes.