Blueberry-Rhubarb Pie

  • 2 c. chopped fresh rhubarb
  • 2 c. blueberries, fresh or frozen
  • 1 1/3 c. granulated sugar
  • 3-4 T. cornstarch
  • 1/2 tsp. grated orange peel, optional
  • 1 9-inch prepared pie crust
  • 1/4 c. butter, softened
  • 1/3 c. brown sugar
  • 1/3 c. all-purpose flour

Preheat the oven to 425 degrees F.

Place the rhubarb and blueberries in a large bowl. Stir together the granulated sugar, cornstarch, and orange peel. Toss the sugar mixture with the fruit until it is evenly coated. Arrange the coated fruit in the prepared pie crust. It will be mounded.

In the same bowl that you mixed the fruit and sugar mixture, combine the remaining ingredients (butter through flour) with a fork to form coarse crumbs. Sprinkle the crumbs evenly over the fruit in the pie crust.

Place the pie on a baking sheet to catch any drips that might occur during baking and place it in the preheated oven. Bake the pie until the crust is golden brown and juice begins to bubble at the edges of the crust, 45-55 minutes. Cool the pie to allow the filling to set before serving. If desired, you can briefly reheat the pie for serving and add a scoop of ice cream or whipped cream.

  • Yields: 6-8 servings
  • Preparation Time: 1 hour
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