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Rhubarb Raspberry Pie

Total Time

Prep: 15 min. + standing Bake: 45 min.

Makes

8 servings

My family loves rhubarb and raspberries, so I was happy to find this recipe several years ago. We recently moved from the city to the country and are thoroughly enjoying our new life-style.

Ingredients

  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 4 cups chopped fresh or frozen rhubarb
  • 1 cup fresh or frozen unsweetened raspberries
  • 2 tablespoons lemon juice
  • Pastry for double-crust pie (9 inches)

Directions

  1. In a large bowl, combine sugar and tapioca. Gently stir in rhubarb, raspberries and lemon juice. Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times.
  2. Preheat oven to 375°. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature.
<B>Editor's Note:</B> If using frozen raspberries, do not thaw before adding to filling.
Rhubarb
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 piece: 378 calories, 14g fat (6g saturated fat), 10mg cholesterol, 203mg sodium, 61g carbohydrate (29g sugars, 2g fiber), 3g protein.

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