2 1/2 Cups Chopped Rhubarb
2 1/2 Cups Raspberries (I used black raspberries)
3/4 Cup Sugar
1/4 Cup Flour
1 1/2 tsp Lemon Juice
1 TBS Melted Butter
Try using a different type of berries or mixing different berries together. Blueberries, strawberries, and blackberries all work well!
1. Gather your fresh rhubarb. 3-5 stalks, depending on their size. Wash them and chop into 1/2 inch long pieces.
2. Add the rhubarb and berries to a medium sized bowl. In a separate dish, combine the 3/4 cup sugar and 1/4 cup flour. Sprinkle this over the rhubarb and berries and mix gently. Cover and place in the fridge for a few hours, or over night so the berries can release their juices.
3. A few hours later ( or the following day depending on how long you waited!), make your favorite pie crust. This one and this one are good! Or use a pre-made crust, depending on what you prefer.
4. Remove the berry & rhubarb mixture from the fridge and add 1 TBS melted butter and 1.5 tsp of lemon juice. Stir gently.
5. Place the bottom crust into your 9in pie pan. Spoon the rhubarb & berry mixture into the pan. Place your top crust in place, making sure to cut vent holes. Or make a lattice crust, like we did. If you've never done it, here's how. Crimp the edges of the crust together. Sprinkle sugar lightly over the crust.
6. Add the pie into an oven preheated to 400 degrees. Cook at this temperature for 10 minutes, then reduce the heat to 350. Cook for an additional 45 minutes or until the crust is evenly browned. Make sure that the edges of the pie do not brown too quickly! If they do, cover the edges with tin foil or a pie guard.
7. Let the pie cool fully before enjoying. I know it's tough! But this helps the filling to set and prevents it from being runny. Using a cooling rack can help the process!